Slow Cooker Italian Moose Roast Sandwiches
|Slow Cooker Size
16 oz (450 g)
sliced pepperoncini peppers
3 lb (1.5kg)
pieces of 15 cm (6 inches)
hard-crusted French rolls
7 oz (200g)
dry Italian salad dressing mix
Make at least 20 deep slits into the roast.
Stuff the slits with bouillon cubes and garlic.
Place the roast in the slow cooker.
Drain about half the liquid from the peppers.
Pour the half peppers with liquid over the roast.
Add Worcestershire sauce and spread the Italian dressing on top.
Cook for 10 to 12 hours over low heat.
Using a fork, shred the roast, mound on fresh rolls and serve.
Best if dip into juices.
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