Click on a category to see more recipes in this category
Ingredients
1 (3 lb) Beef chuck roast, trimmed of visible fat and cut into large hunks
1 Envelope Good Seasons Zesty Italian salad dressing mix
8 Ounces pepperoncini pepper slices + splash of juice (plus extra for serving)
8 Ounces Giardiniera Chicago-Style Italian sandwich mix, well drained (plus extra for serving)
1 (14 1/2 oz) Can beef broth
Provolone cheese slices
Hoagie buns
Instructions
Place chuck roast into the bottom of a 6 quart crockpot then sprinkle with salad dressing mix.
Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath.
Cover and cook on LOW for 9 hours or until meat shreds easily with a fork.
Shred then place meat back into crockpot and cook on LOW for 1 more hour.
Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.