| Level: | Easy |
| Total: | 8 hr 10 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 4 pounds beef chuck roast
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- One 16-ounce jar pepperoncini
- 2 cups beef broth
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 2 large onions, sliced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 6 soft hoagie rolls, split
- 6 tablespoons salted butter, softened
- 12 slices provolone cheese
- Potato chips, for serving
Instructions
- For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
- For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
- Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
- For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
- Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
- Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 489 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 43 g |
| Cholesterol | 136 mg |
| Sodium | 1147 mg |
Reviews
So easy and delicious. Followed recipe as written, except cut in half for 2 and still some leftovers
This is made with a chuck roast so of course the fat should be swabbed off the top upon the completion of cooking. We had enough for two full dinners. An easy dinner for a cold, Colorado night.
This was really greasy. Not a healthy option in my opinion. Probably won’t make this again.
All I can say is excellent. We love this recipe. Make it you will not be disappointed.
Made this a few times but added a pack of hidden valley ranch. Really good
I have made this with banana peppers (mild) instead of pepperocinis. Not too spicy at all. Also added several cloves of crushed garlic (not jarlic!) fresh!
Very good indeed.
Made this for years. It’s a great recipe and is perfect for a crowd.
I was worried this would be boring but it was very very tasty
I made this recipe and it was delicious. But what Ree didn’t suggest was to remove the pepperoncini stems!! I neglected to do this and had to remove it as I ate. LOL.
Personally I would also slice them
Definitely five it a try.
Personally I would also slice them
Definitely five it a try.