Ingredients:
3–4 lbs (1.3–1.8 kg) beef chuck roast
1 tablespoon olive oil
1 packet (1 oz) Italian dressing seasoning mix
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes (optional)
1 cup beef broth
½ cup pepperoncini peppers with juice
1 small onion, thinly sliced
6 hoagie rolls or sandwich buns
6 slices provolone cheese (optional)Directions:
Sear the beef (optional): In a large skillet, heat olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 2–3 minutes per side. This step adds flavor but can be skipped.
Place ingredients in slow cooker: Transfer the beef roast to the slow cooker. Sprinkle the Italian dressing mix, oregano, basil, garlic powder, onion powder, and crushed red pepper flakes over the meat.
Add liquids and vegetables: Pour in the beef broth and pepperoncini peppers with juice. Scatter the sliced onion around the beef.
Cook: Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is tender and easily shredded with a fork.
Shred the beef: Remove the roast and shred with two forks. Return the shredded beef to the slow cooker and mix with the juices.
Assemble the sandwiches: Spoon the shredded beef mixture onto hoagie rolls. Top with provolone cheese if using.
Toast (optional): Place sandwiches under a broiler for 1–2 minutes to melt the cheese and toast the buns.Prep Time: 10 minutes | Cooking Time: 8 hours (low) | Total Time: 8 hours 10 minutes
Kcal: ~540 per sandwich | Servings: 6