Prep Time: 20 mins | Cook Time: 10 hrs | Total Time: 10 hrs 20 mins | Yield: 6 Servings
These will be the best sandwiches you will ever have! This recipe may take you a couple of hours to prepare, but I promise you, it is worth the wait! Enjoy the cheesy taste of each bite of these heavenly treats!
Ingredients:
SANDWICHES:
12 thin slices of provolone cheese or 6 regulars
6 hoagie rolls
Giardiniera. optional
jarred roasted red peppers patted dry, optional
1 16 ounces jar of mild pepperoncini peppers/sliced pepper rings
SLOW COOKER ITALIAN BEEF:
1 14.5 ounces can low sodium beef broth
1/4 c Worcestershire sauce
1 tbsp vegetable oil
2 teaspoons EACH dried oregano, dried basil, dried parsley, garlic powder
3 tbsp dried minced onions
1 c Coke (Not diet)
1/2 teaspoon EACH salt, pepper, dried thyme
1 tbsp beef bouillon
3-5 pounds of beef chuck roast, trimmed of excess fat
1/3 c pepperoncini juice (from the pepperoncini jar listed above)
1/4 c reduced-sodium soy sauce
Directions:
Place a cast-iron skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.
Add the roast into the hot skillet, then sear each side for a few minutes until brown. Transfer it into a 6-quart slow cooker.
Add the rest of the ingredients into the slow cooker, then stir everything until well incorporated.
Cover and seal the slow cooker, then cook for about 8 to 10 hours on a low setting or 4 to 6 hours on a high setting.
When the roast is fork-tender, use two forks to shred it into small pieces. Cook for additional 30 minutes.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Slice the rolls, then place them onto a large baking tray.
Place the baking tray in the preheated oven and bake the rolls for about 5 minutes.
Transfer the meat into a colander to drain the juices.
Spread meat on the bottom side of each bun followed by your toppings and cheese.
Put them back in the oven and bake for another 5 or 10 minutes or until the cheese is melted completely.
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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