Ingredients

The following ingredients have 6 Servings
  • 3 Pounds Boneless Beef Chuck Roast
  • 12 Ounces Jarred Pepperoncini Peppers
  • 14.5 Ounces Low Sodium Beef Broth (or homemade beef broth)
  • 12 Ounces Beer
  • 1 Medium Yellow Onion (peeled and finely diced)
  • 2 Tablespoons Dried Italian Seasoning
  • 12 Slices Provolone Cheese
  • 12 Medium Submarine Sandwich Rolls

Instruction

  • Trim beef of excess fat (if necessary) and cut into 6 to 6 large chunks.
  • Place meat in the bottom of a 6 quart or larger slow cooker.
  • Drain the juice off the jar of pepperoncini peppers and pull off the stems and add the peppers to the slow cooker.
  • Add the beef broth, beer, onion and Italian seasoning to the slow cooker and stir to combine.
  • Cover and cook on LOW for 8 to 10 hours.
  • Using tongs, remove the chunks of beef and place in a shallow dish and shred the meat using two forks.
  • Add shredded beef back into slow cooker.
  • To serve: place 1 slice of provolone cheese on the bottom of each opened submarine sandwich roll and then using a slotted spoon, scoop warm meat mixture onto of the cheese allowing the cheese to melt a little bit.
  • Serve with extra peppers and juice on the side, if desired.