Pepperonchini Beef by
Source: Pinterest - Colorado State University Dining Hall -The Cooking Jar
Ingredients
3–4 lbs. chuck roast
2 cups beef broth
1 (0.7 oz.) packet dry Italian dressing mix
2 teaspoons Italian seasoning
1 (16 oz.) jar pepperoncini with juice, stems removed and cut into 1” slices
Instructions
Optional step] Over medium-high heat in a skillet, sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth or wine to deglaze the pan and scrape the yummy browned bits to mix in with the rest of the broth.
Add the roast to a 6 qt. slow cooker and sprinkle with the dry Italian dressing mix and Italian seasoning.
Add beef broth, sliced pepperoncini and 1/2 cup of pepperoncini juice.
Cover and cook for 8 hours on low heat or 4-5 hours on high heat.
Remove cooked roast to a cutting board. Shred into bite-sized pieces with two forks and discard any fatty bits.
Split the rolls lengthwise and butter them. Add some provolone cheese and toast or broil until the cheese has melted.
Top with shredded beef and pepperoncini peppers then dish and serve hot with/without the au jus and giardiniera(see notes for three ways to enjoy the sandwich)
Enjoy!
Add the roast to a 6 qt. slow cooker and sprinkle with the dry Italian dressing mix and Italian seasoning.
Add beef broth, sliced pepperoncini and 1/2 cup of pepperoncini juice.
Cover and cook for 8 hours on low heat or 4-5 hours on high heat.
Remove cooked roast to a cutting board. Shred into bite-sized pieces with two forks and discard any fatty bits.
Split the rolls lengthwise and butter them. Add some provolone cheese and toast or broil until the cheese has melted.
Top with shredded beef and pepperoncini peppers then dish and serve hot with/without the au jus and giardiniera(see notes for three ways to enjoy the sandwich)
Enjoy!