Categories: Sandwiches/Wraps

Ingredients

• 10 ounce shredded pot roast from Traditional Beef Pot Roast with Carrots
• 1/2 cup sauce from Traditional Beef Pot Roast with Carrots
• 1 1/2 teaspoons olive oil
• 2 cups sliced red and yellow bell peppers
• 1 cup sliced onion
• 1 (10-ounce) French bread loaf
• 4 sliced pepperoncini peppers
• 2 ounces sliced provolone chees

Directions

1. Preheat broiler to high. Combine shredded pot roast and sauce from Traditional Beef Pot Roast with Carrots; cover and microwave at HIGH 1 1/2 minutes. Heat olive oil in a skillet over medium heat. Add sliced bell peppers and onion; sauté 6 minutes. Halve French bread loaf lengthwise, cutting to but not through other side. Hollow out bread, leaving a 1/2-inch-thick shell. Stuff with beef, onion mixture, pepperoncini peppers, and provolone cheese. Cut into fourths; place on a baking sheet. Broil 1 1/2 minutes or until cheese melts.

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