Hot Italian Venison Sandwich

Preparation

• In a large cast iron skillet or other nonstick skillet, combine beef broth, salad
  dressing mix, garlic powder, onion powder, dried rosemary, dried oregano and bring to a simmer. Add the hot liquid to a slow cooker and set on “low”.
• Heat 2 tablespoons oil in the same skillet over medium-high heat. Add the roast to
  the skillet and cook until golden brown on all sides, about 5 minutes, turning as needed.
• Transfer the roast to the slow cooker with the liquid. Cover and cook on low for 8
  hours or until meat shreds easily with a fork.
• When you are ready to serve the sandwiches, preheat your oven to “Broil” setting.
  Slice the Italian loaf or buns in half lengthwise. Spoon the hot shredded meat mixture on
  the bottom slice of bread. Next add the roasted red peppers, peperoncini, and cheese.
• Butter the top slice of bread and add more shredded cheese if you want. Place both
  the top and bottom of the sandwich on a baking sheet and place in the oven on “Broil”
  for 2 minutes until cheese is bubbly. Serve immediately.