Italian Beef Sandwiches

By cnash

Ingredients

• 1 jar (16 oz.) roasted red peppers, undrained
• 1 boneless beef chuck eye roast (2 lb.)
• 1/2 cup KRAFT Zesty Italian Dressing
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 loaf French bread (24 inch), cut into 8 pieces, partially split

Preparation

Step 1

DRAIN peppers, reserving 1/4 cup liquid. Place meat in slow cooker; top with peppers, reserved liquid and dressing. Cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.

SERVE in bread.