Ingredients
- 3–4 lb chuck roast (or rump roast/top round)
- 2 tbsp olive oil
- 1 packet Italian dressing mix
- 1 cup pepperoncini peppers (plus some brine)
- 3 cups beef broth (or beef stock)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- Pinch of red pepper flakes
Instructions
- Sear roast in olive oil until browned on all sides.
- Place in crock pot; add seasonings, peppers, broth, Worcestershire, and bay leaf.
- Cover and cook on low heat for 8–10 hours.
- Remove bay leaf, shred beef with two forks until tender.
- Serve on toasted hoagie rolls or Italian rolls, topped with provolone or mozzarella. Serve juices on the side as au jus.