- 16
- 20 mins
4.5/5
(14 Votes)
Ingredients
- 1 boneless beef chuck roast (4 to 5 pounds)
- 1 tablespoon olive oil
- 3 cups beef broth
- 1 medium onion, chopped
- 1 package Italian salad dressing mix
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 16 sourdough rolls, split
- Sliced pepperoncini and pickled red pepper rings, optional
Preparation
Step 1
Brown roast in oil on all sides in a large skillet; drain. Transfer
beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix,
garlic, Italian seasoning and pepper flakes in a large bowl; pour
over roast.
Cover and cook on low for 8-10 hours or until tender. Remove meat;
cool slightly. Skim fat from cooking juices. Shred beef with two
forks and return to slow cooker; heat through. Place 1/2 cup on each
roll, using a slotted spoon. Serve with pepperoncini and pepper
rings if desired.
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