Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast
- 1 packet Italian dressing mix
- 1 cup beef broth Use a good-quality beef broth for best taste.
- 1 jar pepperoncini peppers (16 ounces) Do not skip these; they add tangy flavor.
- 1 onion, sliced
- to taste Salt and pepper
- Hoagie rolls (for serving)
- Provolone cheese (optional, for serving) For extra flavor.
Method
Preparation
- Place the beef chuck roast in the slow cooker.
- Sprinkle the Italian dressing mix over the beef.
- Pour the beef broth into the slow cooker.
- Add the sliced onion and pepperoncini peppers on top of the beef.
- Season with salt and pepper to taste.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender.
- Once done, shred the beef with two forks in the slow cooker.
- Serve the shredded beef on hoagie rolls, topped with provolone cheese, if desired.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 2gSugar: 3g
Notes
You can store leftovers in an airtight container for 3-4 days, or freeze portions for up to 2-3 months. For variations, consider using lean cuts of beef or serving over rice or pasta. You can also add extra vegetables for more nutrition.
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