Food network

3 pounds beef chuck roast
3 (1 ounce) packages dry Italian salad dressing mix
1 cup water
1 (16 ounce) jar pepperoncini peppers
8 hamburger buns, split

DIRECTIONS:

Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

2 Tbsps. olive oil
1 large red onion\cooked, chopped
1 clove garlic, minced
3 small zucchini\cooked, thinly sliced
10 oz. frozen artichoke hearts, thawed
3 cups Italian style peeled tomatoes, drained and cut into wedges
1/2 tsp. basil, or 1 Tbs. fresh, chopped
3 oz. feta cheese, crumbled

DIRECTIONS:

Heat oil in a heavy nonstick skillet over medium heat. Sauté onion and garlic 5-7 minutes, stirring frequently until onion is translucent. Add zucchini and artichoke hearts. Sauté another 4-5 minutes or until zucchini is almost tender. Stir in tomatoes and basil and sauté another 2-3 minutes or until tomatoes soften. Remove from heat. Add feta cheese. Toss before serving.