Preparation Time:
- 45 min
Ingredients:
- 1.5 kg of beef chuck roast
- 4 Italian hoagie rolls
- 200g of sliced pepperoncini
- 1 cup of beef broth
- 2 teaspoons of Italian seasoning
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt to taste
- Black pepper to taste
- 1 cup of sliced provolone cheese
- Fresh parsley for garnish
Kitchen Tools Needed:
- Slow cooker
- Knife
- Cutting board
- Frying pan
- Meat thermometer
- Tongs
Instructions:
- Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- In a frying pan over medium-high heat, sear the beef on all sides until browned.
- Place the seared beef in a slow cooker and add beef broth and sliced pepperoncini.
- Cook on low for 6-8 hours or on high for 4 hours until the beef is tender.
- Once cooked, remove the beef and let it rest for a few minutes before shredding with two forks.
- Strain the remaining juice in the slow cooker to remove solids, then keep it warm as a dipping sauce.
- Slice the Italian hoagie rolls and fill each with shredded beef and a sprinkle of pepperoncini.
- Top with sliced provolone cheese and place under a broiler for a couple of minutes until the cheese is melted.
- Serve the sandwiches with a side of the warm dipping juice and garnish with fresh parsley.
Macros:
- Total Calories: 490kcal
- Carbs: 45g
- Proteins: 32g
- Fats: 18g
Tags:
Lunch