This is a great meal to start in your crock pot in the morning and then eat that night as you're heading out the door. It's one of my favorites, and your hubby will love it! You should have enough for dinner and sandwiches for the weekend. Make sure to pick up a roast with as little fat as possible. I started mine in the crock pot this morning and it had quite a bit more fat than usual, but I was in a hurry when I picked it up and forgot to check!

Jennie's Italian Beef
Ingredients
2-3 lb. Beef Shoulder Roast (on sale $2.99/lb.)
1 jar Pepperoncini Peppers ($1.95 each, use $.50/1 coupon from 11/1 SS)
1 Package AuJus Seasoning Mix (I use the Publix brand – $.49 each)
Hoagie Rolls ($.55/1 Any Arnold Bread, 10/11 RP)

RecipeTrim fat from roast. Place roast in crock pot, cover with pepperoncini peppers. Cook 8 hours on low. Remove peppers (I usually save the jar in the morning and put the peppers back in it to throw them away in). Shred beef and mix in AuJus Seasoning. Cook another 30 minutes on low in crock pot. Serve on hoagie rolls.

Serve with . . .

Publix Cut and Peeled Carrots (On Sale $1.29) or,
Apples (On Sale, $.97/lb and use Target Printable for $1 off 2lbs. or more PRINT)

And Publix Deli Potato Salad, BOGO $2.49

**Update – The cheapest Hoagie Rolls I could find today were the ones in the bakery at Publix at $2.49/4. I usually split these in half for my kids and myself, but it still seemed a little expensive to me! So instead I grabbed one of the long skinny Italian loaves ($1/19) and I'm going to slice the bread thinly and serve it on that. My husband loves to eat the leftovers on plain old white bread with miracle whip, so you could serve it that way too to save a few dollars!

Be sure to check out lots more great crock pot ideas over at Smockity Frocks What's In Your Crock Pot Link Up!