If you are planning for a small get-together with friends, this recipe is for you. Just like what I do with my family, you can just put everything on the table and allow them to make their own sandwiches. That’s pretty convenient, isn’t it? Because they can just put whatever they want on their sandwiches. Just serve this with a side dish of salad or potato chips on the side so you can have a fuller meal. Enjoy this dish with your family!
See what our friends from Valerie’s Kitchen have to say about this recipe:
“Warm, comforting, shredded Italian beef cooked in the Crock-Pot with peperoncini. Serve on crusty French rolls with melted provolone cheese.”
This is definitely one of the best meat variety for a sandwich. Your guests and friends will enjoy this as much as your family, so you can serve this to a gathering if you want.
Ingredients
- 1 (2 to 3 pound) Tyson chuck roast, edges trimmed of fat
- 2 cups cups College Inn beef broth
- 1 (.7 ounce) package Good Seasons Italian Salad Dressing and Recipe Mix
- 2 teaspoons McCormick Italian seasoning
- 1 (16 ounce) jar Mezzetta peperoncini, stems removed and cut in half
- 1/3 cup liquid from peperoncini jar
- Sara Lee sandwich rolls
- Sliced Sargento provolone cheese
- Softened Land O Lakes butter or butter spread
Instructions
- Trim the fat from the edges of the roast with a sharp knife. Cut the chuck roast into 4 large chunks and place them in the Crock-Pot.
- In a large mixing bowl, whisk together beef broth, salad dressing mix, and Italian seasoning. Pour the mixture over the roast in the Crock-Pot. Toss in the peperoncini and peperoncini liquid.
- Cover, and cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. When meat is completely fork tender, grab two forks and shred the meat into the cooking liquid.
- Butter and toast the sandwich rolls and spoon some of the shredded beef and peppers on to each one, topping with a slice of provolone. Melt cheese under oven broiler, if desired.
- Oven directions: Place all items in large Dutch oven. Cover and bake at 300 degrees for 4-1/2 to 5 hours or until meat can be easily shredded with a fork.
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Quick Tip: Serve with a side dish of salad.
Thanks again to Valerie’s Kitchen for this amazing recipe.
