Ingredients
- 1 beef chuck roast (about 3 pounds), cut into large chunks
- 1 (0.7 oz.) package Italian dressing mix
- 1/2 C. pepperoncini pepper slices
- 1/4 C. pepperoncini pepper juice
- 1 (14.5 ounce) can beef broth
- 1 per serving Hoagie rolls
- to top Provolone cheese
Directions
- Place roast into a large slow cooker and sprinkle with Italian dressing mix. Add peppers, juice and broth.
- Cook on low for 8–9 hours, or on high for 4–5 hours, until roast shreds easily.
- Serve on rolls with provolone cheese, if desired.
