1 (2 to 4 lb.) beef roast (I use chuck roast)
1 jar Trappy's yellow peppers (mild)
1 pkg. dry Italian salad dressing mix

I like to use and cook this wrapped in aluminum foil or a cooking bag.

Just put roast in your pan. Put in at least 1/2 the jar to whole jar of peppers then sprinkle whole package of salad dressing mix over roast. Seal foil and bake at 350°F for 2 to 3 hours depending on size.

When done, move roast into another bowl and tear apart; shred. Pour all the juice out of the pan back with meat. Make sandwiches using hoagie buns. (We like to dip the inside of our bun just slightly into meat juice.)

This is a great Sunday dinner, as you can cook it while at church.