Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix overtop.
Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	343.51 Kcal (1438 kJ)
Calories from fat	12.63 Kcal
		% Daily Value*
Total Fat	1.4g	2%
Cholesterol	22.3mg	7%
Sodium	1909.81mg	80%
Potassium	465.05mg	10%
Total Carbs	55.33g	18%
Sugars	1.31g	5%
Dietary Fiber	2.05g	8%
Protein	28.23g	56%
Vitamin C	2.7mg	4%
Iron	1.3mg	7%
Calcium	29mg	3%

Amount Per 100 g
Calories	54.54 Kcal (228 kJ)
Calories from fat	2 Kcal
		% Daily Value*
Total Fat	0.22g	2%
Cholesterol	3.54mg	7%
Sodium	303.23mg	80%
Potassium	73.84mg	10%
Total Carbs	8.79g	18%
Sugars	0.21g	5%
Dietary Fiber	0.33g	8%
Protein	4.48g	56%
Vitamin C	0.4mg	4%
Iron	0.2mg	7%
Calcium	4.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.