Combining several different quiche recipes yielded this vegetarian version.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 3 pounds beef chuck roast
- 3 (1 ounce) packages dry Italian salad dressing mix
- 1 cup water
- 1 (16 ounce) jar pepperoncini peppers
- 8 hamburger buns, split
Instructions
- Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours.
- Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour.
- Serve on buns.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 11 g |
| Sodium | 4233 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
DON’T BE AFRAID OF THE PEPPERS! It’s about the tang. Love this beef! It’s a big hit here. Used just 12 peppers and 1/2 cup of brine. Makes it just the right amount of heat. Put on toasted Ciabatta, top with shredded Gouda & melt. Awesome! I added a large chunky onion.
I made the recipe exactly as written. Super Easy!! I also made the recipe with the suggestion of using less Italian Salad Dressing Mix, Beer, and Beef Broth. Both were very good. I was surprised the meat wasn’t more tender, though. :/ It was worth making one time (actually twice 🙂 but not a keepr for me. Thank you for the recipe!!
Hamburger buns????? NO. That’s not how it’s done! Use crusty French rolls, split lengthwise.
Flavor was amazing! Cooked low and slow in oven and it turned out perfect! I added pepperoncini at the start and took the advice of others reducing italian seasoning packet to just one, but I also had a small roast. Also took advice of another review and used beef broth and beer. Sooo good I’m making again today. I’d be hard pressed to say which roast recipe I like more, this or Mississippi pot roast. I know they’re different, but wow are they easy and soooo good.
A little Salty. Trying to tweak things to help that. Stay tuned
This is the best recipe ever! Sooooo easy, tastes great, everyone loves it, and it freezes well!
Delicious, just added provolone cheese!
Delicious!! Only used 2 packets of dressing mix, used beer instead of water.
Tender and juicy, this Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy flavor. You are going to love it!
Love this recipe! Have made twice in the last month. We get good rolls instead of hamburger buns but so easy!
This is a great recipe. My wife and brother-in-law loved it. Definitely making again.
After reading many reviews, I decided to go with this: 3 lb chuck roast, 2 packets Italian dressing mix, 1 cup beef broth, and only half jar (16 oz) of pepperoncinis BUT all of the juice. I saved the rest of the pepoeroncinis so people could put more on their sandwiches when they were served.
I have made this twice. First time I followed the recipe but omitted bay leaf due to not having it. Was good. Second time I followed directions and added Italian seasoning packet… rave reviews from my family… recipe is definitely a keeper! Tastes like Chicago
This is a delicious meal! I used a two pound roast and added a leftover rib steak, one package of Italian dressing mix, black pepper, one beer. I added one full jar of sliced peperoncini with all the juice after the meat cooked for four hours and shredded it to cook another hour. Fantastic on a fresh hoagie bun spread with mayonnaise and topped with shredded cheddar. I’m sure other cheese would pair nicely with this sandwich, Swiss, mozzarella or Gouda come to mind.
Used three 0.7 oz packages of Italian dressing seasoning and 1/2 jar of pepperoncini. Came out excellent. Next time will use whole jar of peppers.
Wow!! This recipe is amazing. I did only added 2 packs of dry Italian seasoning because of other’s comment. This recipe is so easy and yet so satisfying. My family really enjoyed it and I will definitely add this to my dinner rotations. Thanks for sharing
Turned out very well. Family loved it
Fantastic recipe. My wife doesn’t like heat so I had to reduce the amount of peperoncini. Also added half an onion,some mushrooms and 3 carrots
I thought this was very good I would definitely make it again
Wonderful recipe. Works even better with tri tip than chunk. Go easy on the peppers, try it as you go to adjust spiciness. Freezes perfectly and defrosts without over doing the meat. My Family and Friends just love this one!
Pandemic update: our grocery store has been out of Italian dressing packets for weeks. I got tired of waiting and substituted an 8 oz. bottle of Kraft “Zesty Italian” dressing, no added water. Not 100% as good, but it’s an acceptable substitute. We also added the whole jar of pepperonis and 2/3rds of the juice.