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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 16 |
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I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! 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 |
Directions:
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.
2. 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. Yield: 16 servings.
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