Pepper Roast Sandwiches

This is an easy-peasy dinner.  I first had it in Powell, Wyoming when I was on my mission.  I got the recipe from Sister Ramona George and have been in love with it ever since.

You need:

A boneless roast.  Any roast will do, you'll be putting this one in the crock-pot so if it's a tougher cut of meat, it will be perfect!

1/2 jar yellow pepper rings with juice

1 packet onion soup mix

garlic

pepper

salt

Put your roast in your crock, add the rest of the ingredients.  Cover your roast with water (if you want to get fancy, you can use beef broth) and cook it on high for at least 5 hours.  You want the meat to just fall apart.  If you like an extra spicy sandwich, use the whole jar of the pepper rings.  Occasionally I will also slice an onion and put that in the crock as well.  I am careful how much salt I add because the soup mix will have a lot of salt in it too.

When you put this on your rolls, you want to "drain" the meat so your bread isn't too soggy.

I serve this on hogie rolls lined with swiss or provolone cheese.  Sometimes I'll get a small cup of the juice from the crock and dip my sandwich like a french dip.  

YUMMO!