Family-Favorite Italian Beef Sandwiches Recipe

In a bowl, mix the first seven ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls. To make ahead: In a large resealable plastic freezer bag, combine the first seven ingredients. Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.