Description
Savory slow-cooked chuck roast sandwiches infused with pepperoncini tang, perfect for feeding a crowd.
Ingredients
Scale
- 4 pounds chuck roast or rump roast, trimmed of excess fat
- 1 tablespoon vegetable oil
- 1 yellow onion, sliced into rings or half-moons
- 1 packet Italian dressing mix (0.7 ounces)
- 16 ounces sliced pepperoncini peppers with juice
- 2 cups beef broth
- 1 teaspoon Italian seasoning
- 12 hoagie rolls or 24 slider rolls
- Spicy giardiniera or pickled vegetables for serving, to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the roast to the pan and cook without turning until browned on one side.
- Flip the roast and brown the other side.
- Place onion in the bottom of a 6 QT slow cooker. Place the browned roast on top of the onions.
- Sprinkle with Italian dressing and seasoning.
- Add broth and pepperoncini peppers with 1/2 cup of the juices.
- Cook on high for 5-6 hours or on low for 9-10 hours until the beef is very tender.
- Shred the beef using forks and return to the juices. Allow to cook an additional 20 minutes.
- Serve over rolls and top with pickled vegetables or peppers.
Notes
For best flavor, toast rolls lightly before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 6g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 90mg