Ingredients

The following ingredients have 12 Servings
  • 4 pounds chuck roast (or rump roast)
  • 1 tablespoon vegetable oil
  • 1 onion (sliced)
  • 1 packet Italian dressing mix (0.7 ounces)
  • 16 ounces sliced pepperoncini peppers (with juice)
  • 2 cups beef broth
  • 1 teaspoon Italian seasoning
  • 12 hoagie rolls (or 24 slider rolls)
  • spicy giardiniera or pickled vegetables (for serving)

Instruction

  • Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side.
  • Place onion in the bottom of a 6 qt slow cooker.
  • Place the browned roast on top of onions. Sprinkle with Italian dressing and seasoning.
  • Add broth and pepperoncini peppers with ½ cup of the juices.
  • Cook on high 5-6 hours or on low 9-10 hours until beef is very tender.
  • Shred beef using forks and return to the juices. Allow to cook an additional 20 minutes.
  • Serve over rolls and top with pickled vegetables or peppers.