Toast rolls before filling. Skim excess fat from juices if desired. Beef can be made ahead and reheated in its cooking liquid for maximum flavor.
Tender shredded beef slow-cooked with Italian herbs and peppers, piled high on toasted rolls and served with rich dipping jus.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) dried oregano
1 teaspoon (5 g) dried basil
1 teaspoon (5 g) dried thyme
1 teaspoon (5 g) garlic powder
1 medium onion, sliced (1 cup / 150 g)
3 cloves garlic, minced
3 cups (720 ml) beef broth
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) soy sauce
1 cup (150 g) sliced pepperoncini peppers
6 Italian rolls
6 slices provolone cheese
Instructions
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Sear seasoned beef.
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Place in slow cooker with onions, garlic, peppers, broth, and sauces.
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Cook on low 8 hours or high 4–5 hours.
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Shred beef and return to juices.
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Fill toasted rolls with beef and cheese.
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Bake briefly until cheese melts and serve with jus.