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Shredded Beef Sandwiches

Source of Recipe

by Joanne, from MAM board


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9407.5

Take a 3 or 4 pound roast, put it into a crock pot with 2 cups of water and 2 packets of dry Italian dressing.

Cook on low for 6-8 hours, or until it falls apart with a fork.

Shred the meat out of the crock and return to the crock with a jar of banana peppers (juice and all) for another 30 minutes or so.

Serve on steak rolls with onions, cheese, A1 sauce, or anything you'd like.