Ingredients:
- 3 lbs. chuck roast, trimmed of visible fat and cut into large pieces
- 1 envelope Italian salad dressing mix
- 8 oz. pepperoncini pepper slices + splash of juice (I use mild.)
- 8 oz. Chicago-Style Giardiniera, drained (I use mild.)
- 14.5 ounces beef broth/stock
- provolone cheese slices
- buns
Directions:
Place chuck roast into the bottom of a 6 quart crock pot and sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth. Lift chuck roast pieces to be sure that beef broth is evenly distributed underneath meat.
Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into juices inside crock pot and cook on low for 1 more hour.
Split buns in half, then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
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Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into juices inside crock pot and cook on low for 1 more hour.
Split buns in half, then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
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