Ingredients:
3 lb chuck roast, trimmed of large pieces of fat then cut into large pieces
1 (.7 ounce) package dry Italian-style 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
1 bay leaf
Provolone cheese slices
Italian or French bread rolls
Directions:
Place chuck roast into the bottom of a 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Drop in the bay leaf and cook on low for 6-8 hours, or until meat shreds easily with a fork. Shred then place meat back into juices inside crock pot and cook on low for 20 more minutes.
Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
Source URL: https://iowagirleats.com/crock-pot-italian-beef-sandwiches/ (just added the bay leaf)