Ingredients
3–4 lb chuck roast
Salt and black pepper, to taste
1 tbsp olive oil
2 cups low-sodium beef broth
1 packet (1 oz) dry Italian dressing mix
4 cloves garlic, minced
1 (16 oz) jar sliced pepperoncini peppers, with brine
6–8 sturdy Italian rolls
1 cup sliced giardiniera (mild or hot)
1–2 green bell peppers, sliced (optional)
6–8 slices provolone cheese (optional)
Instructions
1. Pat the chuck roast dry with paper towels and season generously on all sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat and sear the roast for 2-3 minutes per side until deeply browned.
3. Transfer the seared roast to the bottom of the crockpot.
4. Pour beef broth around the roast, then sprinkle the dry Italian dressing mix evenly over the top.
5. Add minced garlic and pour the entire jar of pepperoncini peppers with brine over the beef.
6. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is fork-tender and easily shreds.
7. Remove the beef, shred completely using two forks, discard excess fat, then return the shredded meat to the crockpot and stir into the juices. Let soak for 15-20 minutes before serving on toasted Italian rolls with giardiniera and optional toppings.
Notes
Chuck roast is the best cut for maximum tenderness and flavor.
Cooking on low yields the most tender results, but high works if you’re short on time.
For extra richness, top sandwiches with melted provolone cheese.
Store leftovers in an airtight container with the au jus for up to 4 days.
The longer the shredded beef sits in the juices, the more flavorful it becomes.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg