2packages Italian Salad dressing mix OR make your own mix with this recipe here
Instructions
Preheat oven to 350 degrees. Place roast in a dutch oven. Mix vinegar, 2 T. Worcestershire Sauce, 1 T. oregano and garlic clove in a small bowl. Pour over meat. Place sliced onion on top. Cover tightly and cook 3 hours or until tender. (See note below) Remove meat and shred or slice into thin pieces. Add remaining ingredients to the pot and bring to a boil on your stovetop. Return meat to dutch over and simmer for 30-40 minutes until tender. Serve on crusty french rolls and top with banana peppers, cooked green peppers, or mozzarella cheese.
I prefer to make my roast the day before serving. After cooking and shredding, I cool, then cover the roast with water and refrigerate overnight. When I pull it out to finish, I skim the solid fat from the top, then reheat on the stovetop, adding the remaining ingredients. This recipe freezes beautifully.
Notes
I prefer to make my roast the day before serving. After cooking and shredding, I cool, then cover the roast with water and refrigerate overnight. When I pull it out to finish, I skim the solid fat from the top, then reheat on the stovetop, adding the remaining ingredients. This recipe freezes beautifully.