Description
Slow-cooked, fork-tender chuck roast infused with tangy pepperoncini and savory giardiniera, served on toasted buns for the ultimate deli-style meal.
Ingredients
3 lb chuck roast, trimmed of large pieces of fat then cut into large pieces
1 envelope Italian salad dressing mix
8 oz pepperoncini pepper slices + splash of juice, plus extra peppers for serving
8 oz Chicago-Style Giardiniera, drained, plus extra for serving
14.5 oz can beef broth
provolone cheese slices
buns
Instructions
Put the chuck roast pieces in the bottom of your crock pot and sprinkle the Italian salad dressing mix over the top. Add the pepperoncini pepper slices and a bit of their juice, the drained giardiniera, and the beef broth. Gently lift the meat to allow some broth to get underneath.
Cover the pot and cook on low for 9 hours, or until the meat is very tender and shreds easily with a fork. Shred the meat, then return it to the crock pot with the juices and cook on low for another hour.
Slice the buns in half. Spoon the shredded beef mixture onto the bottom halves of the buns, then top with provolone cheese slices if you’re using them. If using gluten free buns, toast or broil them before adding the meat. Top with extra pepperoncini peppers and giardiniera, if you like, and serve warm.
Notes
Be sure to trim the large pieces of fat from your chuck roast before starting, as this keeps the final juices from becoming too greasy.
If you have time, shredding the beef thoroughly is worth the effort because it allows more surface area for the herbs and spices to coat every strand.
Keep your bun choice in mind; a slightly sturdy bun is better for holding the juicy meat without getting too soggy.
- Prep Time: 10 minutes
- Cook Time: 10 hours
- Category: Main Course
- Cuisine: American-Italian
Nutrition
- Calories: 450
- Fat: 22g
- Carbohydrates: 35g
- Protein: 32g