Prep Time: 20 mins | Cook Time: 10 hr | Total Time: 10 hr 20 mins | Yield: 6 Servings
This dish is worth all your time and effort, I’m telling you! Try this recipe now and prepare to fall in love with every bite! Have a beautiful day, friends. Enjoy!
Ingredients:
SANDWICHES
1 16 ounces jar mild pepperoncini peppers/sliced pepper rings
12 thin slices of provolone cheese or 6 regulars
6 hoagie rolls
Giardiniera. optional
jarred roasted red peppers patted dry, optional
SLOW COOKER ITALIAN BEEF
1 tbsp vegetable oil
3 tbsp dried minced onions
3-5 pounds beef chuck roast trimmed of excess fat
1 c Coke (Not diet)
1 tbsp beef bouillon
1 14.5 ounces can low sodium beef broth
1/4 c Worcestershire sauce
1/4 c reduced-sodium soy sauce
1/3 c pepperoncini juice (from pepperoncini jar listed above)
2 teaspoons EACH dried oregano, dried basil, dried parsley, garlic powder
1/2 teaspoon EACH salt, pepper, dried thyme
Directions:
1. Place cast-iron skillet on the stove and turn the heat to medium-high.
2. add vegetable oil and allow it to become hot.
3. Add the meat and sear each side until brown.
4. Move the meat from the skillet into a 6-quart slow cooker.
5. Add the rest of the ingredients into the slow cooker, then stir until well mixed.
6. Cover the slow cooker and cook for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.
7. Use two forks to shred the roast into small pieces. Cook for another 30 minutes.
8. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
9. Slice the rolls, then arrange them onto a large baking tray.
10. Place them inside the preheated oven and bake for about 5 minutes.
11. Transfer the meat into a colander.
12. Spread meat on the bottom side of each bun, then top it with your favourite toppings.
13. Top everything with cheese.
14. Bake for another 5 minutes or until the cheese is melted completely.
15. Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 5 days.
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