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Italian Beef Sandwiches




  1. Trim excess fat from roast. Place roast in slow cooker. Mix water and juice from pickled peppers with salt, pepper, oregano, basic, onion powder, garlic and salad dressing mix. Pour over roast.
  2. Cover and cook on LOW for 8 to 10 hours.
  3. Remove meat, allow to cool slightly and shred, discarding any fat.
  4. Sauté onion rings in olive oil until soft.
  5. Return shredded meat to broth in slow cooker, add the onions and reserved pickled peppers.
  6. Cook on HIGH until heated through, 15 minutes to 1/2 hour.
  7. Use a slotted spoon to serve.


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