Lisa’s Crock Pot Italian Beef Sandwiches

Ingredients

3 – 4 lb chuck roast, trimmed of visible fat and cut into large hunks
1 Onion sliced
1 envelope Italian salad dressing mix
1 teaspoon Italian seasoning
8oz Pepperoncini pepper slices, plus extra for serving
8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained, plus extra for serving
1/3 cup of Pepperoncini pepper juice from the jar
2 cups beef broth
Hoagie buns or rolls
Softened butter
Provolone cheese slices

Directions

Place sliced onion in the bottom of a 6 qt slow cooker.

Place chuck roast on top of the onions then sprinkle with salad dressing mix and Italian seasoning.

Add pepperoncini peppers plus 1/3 cup juice from jar, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath.

Place a lid on top then cook on low for 8 hours, or until meat shreds easily with a fork. Shred meat then place meat back into crock pot and cook on low for 1 more hour.

Preheat the broiler. Split the buns or rolls in half and butter the insides. Place the buns or rolls butter side up on a baking sheet. Place under the broiler until lightly toasted.

Scoop the shredded meat mixture on top and add provolone cheese slices. Place back in the oven to melt the cheese.

Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.