This recipe is from Eat at home. Pictures courtesy of eat at home as well
1 large roast (fat trimmed if needed)
1 package Good Seasons Italian dressing
1/4 cup vinegar
1 Tbs. sugar
1-2 cans chicken broth
1 tsp. garlic powder
1 package brown gravy mix
1 green pepper, sliced
1 small jar pepperoccinis with juice
Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, be like me and don’t fix it until lunch time then crank it up on high and cook it for 5-6 hours.
Shred the meat and serve on hoagie buns with the peppers and sauce for dipping or just do it like we did and pour the juice right on top with some motzerella cheese. I think it would also be great without the bread and that is probably how I'll end up eating some of the leftovers.