Chef Erik’s ‘Crock Pot Italian Beef Sandwiches’
Ingredients:
2 to 4 lbs. chuck roast (or rump roast)
1 tablespoon vegetable oil
1 yellow onion (sliced)
16 oz sliced pepperoncini (with juice)
2 cups beef broth
1 teaspoon Italian seasoning
12 hoagie rolls (or 24 slider rolls)
spicy giardiniera (or pickled veg)
Total cost for ingredients at Grocery Outlet: $24.22
Preparation: (9 hrs)
Heat the oil in a large skillet over medium high heat. Add the roast to the pan and cook without turning until it is browned on one side. Flip the roast over and brown on the other side a few minutes.
Add onion to slow cooker (6 quart cooker works well, here.)
Add seared roast to slow cooker with a West-Side portion of Italian dressing and Italian seasoning.
Add broth and pepperoncini with about 1/2 cup of the juice from the pepperoncini.
Cook on high for 5-6 hours, or for even better flavor, low and slow for 9-10 hours, or until beef is tender.
Shred beef with forks and continue to cook for an additional 20 minutes.
Serve on rolls and top with giardiniera, cheese, and any fixin’s you may be able to rustle up from the fridge.
Courtesy: Valley Spotlight