Slow Cooked Italian Beef Sandwiches

OMG! This makes the most amazing sandwiches!!! And it's so simple! Chuck roast is slow cooked for 10 hours in a mixture of hot pepperoncini peppers, Giardiniera (Which is a Chicago-style Italian beef sandwich topper) Italian salad dressing mix, and beef broth, then shredded and served on a chewy hoagie bun with melted provolone cheese. Unbelievably delicious!!!  And made with just 5 ingredients! I thought for sure we'd have leftovers....no, it was devoured! 

Start out by trimming any fat off a 3 lb. chuck roast, then cutting into several big hunks and place in the bottom of a large slow cooker. 

Next sprinkle a pack of Good Seasons Zesty Italian dressing over the top of meat.

Now add 8 oz. sliced pepperoncini peppers (mild or hot) plus a splash of the juice, and 8 oz. Giardiniera. You'll find it in the pickle section of the grocery store. If you are wondering what Giardiniera is, it's like a relish made with pickled olivews and veggies that's seasoned with herbs and oils. Since it is packed in oils, make sure and use a fork to drain most of the oil. And add a can of beef broth. 

Now you are ready to cover and  cook this on low for about 9 hours. When the beef has cooked, the beef should be easily shredded with a couple of forks. Then cook in the juices for another hour. 

Spoon the beef onto a toasted hoagie bun, top with a slice of provolone cheese on top to melt then top with the extra pepperoncini peppers and Giardiniera! 

Slow Cooker Italian Beef Sandwiches

Ingredients:

3 lbs. chuck roast, trimmed of fat and cut into large hunks

1 Envelope Good Seasons Zesty Italian Salad dressing mix

8 oz. pepperoncini pepper slices (with a splash of juice)

8 oz. Giardiniera (Chicago Style Italian Sandwich Mix) drained, reserving some for the topping

14.5 oz. can beef broth

provolone cheese slices

hoagie buns

Instructions:

Place roast chunks in the bottom of a large slow cooker. Sprinkle with Italian seasoning mix. Add pepperoncini peppers plus a splash of juice from peppers, Giardiniera, and beef broth. Lift up pieces of beef so that broth will get underneath. Cover. Cook on low for 9 hours, or until meat starts to shred easily with a fork. Shred meat then cover and cook for one more hour. 

Spoon meat mixture on toasted buns (if desired) top with provolone cheese, and additional pepperoncini peppers and Giardiniera, if desired. Serve and enjoy!!!