1 cup green bell pepper green coarsely chopped ( 1 medium)
1 teaspoon seasoning dried italian
14 ounce less-sodium beef broth fat-free canned
2 teaspoons olive oil
2.5 pound top round beef roast trimmed
2 ounce sub rolls italian
Equipment
frying pan
slow cooker
cutting board
Directions
Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender.
Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish.
Pour cooking liquid over beef.
Heat oil in a large nonstick skillet over medium-high heat.
Add bell pepper to pan; saut 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll.
Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired.
Serve with remaining 2 1/2 cups cooking liquid for dipping.
