No picture tonight - I forgot! And, technically, I didn't even make these. My mom is staying with us to watch Calvin this week, so she cooked for me. Either way, these were good and easy to make. Also a good recipe for all of those roasts that we have in the freezer.
Recipe from My Kitchen Cafe, adapted from Dinner's Ready.
1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.