INGREDIENTS
3 lb
rump roast
16 ozs
pepperoncini
14 1/2 ozs
canned beef broth
1 tbsp
oregano
1/2 tbsp
dried parsley
1/2 tbsp
garlic powder
1/2 tbsp
onion powder
1 tsp
dried basil
1 tsp
lemon pepper seasoning
1/4 tsp
thyme
1/2 tsp
pepper
2 tsp
kosher salt
1 serving
chipotle
1 slices
provolone cheese
1 serving
sub rolls
1 serving
scale
1 serving
x
1 serving
x
1 serving
x
16 ozs
mix giardiniera