Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1 packet Italian dressing mix
- 1 cup beef broth
- 1 jar (16 oz) pepperoncini peppers, undrained
- 1 onion, sliced
- 4 garlic cloves, minced
- 6–8 hoagie rolls
- Provolone cheese slices (optional)
Instructions
- Place beef chuck roast in the crockpot.
- Add Italian dressing mix, beef broth, pepperoncini peppers, onion, and garlic.
- Cover and cook on low for 8 hours or high for 5 hours.
- Shred the beef with two forks.
- Serve on hoagie rolls with provolone cheese if desired.
Notes
- Use leftover juices for dipping.
- Adjust pepperoncini peppers for more or less heat.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg