Yum, yum!

Italian Beef Sandwiches

3 1/2 pounds rump roast
1 (16 ounce) jar pepperoncini
1 (.7 ounce) package dry Italian-style salad dressing mix (optional)
1 (10.5 ounce) can beef broth

Place the roast in a 3 1/2 quart slow-cooker, and add the pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on).
To serve, remove roast from the slow cooker. It usually just falls apart. Place the pepperoncini in a bowl to serve unless you just slice them up to go along with the meat.
Serve on sub rolls with mozzarella cheese.


BBQ Chicken Pizza
2 cups cooked chicken, cubed
1/2 cup barbecue sauce
1 Boboli pizza crust
1/4 cup finely chopped purple onion
1/4 cup chopped green bell pepper
1-1/2 cups shredded Mozzarella cheese

PREPARATION:
Heat oven to 450 degrees. Combine chicken and barbecue sauce and spread evenly on Boboli crust. Sautee onion and pepper to make tender, but still crisp. Sprinkle pizza with cheese, onion and bell pepper. Bake for 12 minutes or until bottom of pizza is crisp and cheese is melted and starts to bubble.