Ingredients

The following ingredients have 12 Servings
  • 3 lb chuck roast (trimmed of visible fat and cut into large hunks)
  • 0.7 oz Italian Salad Dressing mix (I used Good Seasons Zesty)
  • 1 1/2 tsp Italian seasoning
  • 1/2 medium onion (chopped)
  • 2 Beef bouillon cubes
  • 2 tbsp unsalted butter (plus more for grilled cheese)
  • 8 oz pepperoncini pepper slices (plus a splash of juice (and extra for serving))
  • 2 cups water
  • 1 loaf Sara Lee® Artesano™ Bread
  • Provolone Cheese slices
  • Giardiniera (Chicago Style Italian Sandwich mix) (for serving)

Instruction

  • Place chuck roast into the bottom of a 5.5 - 6-quart crock pot then sprinkle with salad dressing mix and Italian seasoning. Add onion, bouillon cubes, butter and pepperoncini pepper slices to the bottom of the pot then add water.
  • Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. At this point you can either shred the beef with your fork or you can slice the beef. Shred or slice then place meat back into crock pot and cook on low for 1 more hour.
  • Once meat is ready, heat a pan over medium heat.
  • Butter one side of each slice of bread, place one slice in the pan with buttered side down, top with provolone cheese followed by Italian beef (make sure you drain), additional pepperoncini peppers and Giardiniera then add remaining provolone and finally the other slice of bread with buttered side up.
  • Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Serve with remaining beef broth on the side to dip into.