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1 jar (500 mL) roasted red peppers, undrained
1 boneless beef eye round roast (2 lb./900 g)
1/2 cup Kraft Zesty Italian Dressing
1/4 cup Kraft 100% Parmesan Grated Cheese
1 baguette (16 inch), partially split, then cut crosswise into 8 pieces
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How do I make it ?
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 slow cooker; discard excess liquid. Shred meat with 2 forks; return to slow cooker. Stir in cheese.
Serve in bread.
Kraft Kitchen Tips!
Prepare using Kraft Extra Virgin Olive Oil Tuscan Italian Dressing.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 7 g
Cholesterol 60 mg
Sodium 720 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 5 g
Protein 30 g
8 servings, 1 sandwich (171 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.