About the Recipe
Oh, my! This delicious recipe is sure to please your people!
Ingredients
Italian Beef:
3 lb beef chuck roast (You can use up to 4 pounds without adjusting other ingredients.)
2-3 T Sarah Beth's Homemade Dips Robust Italian Dressing & Marinade Mix
12 oz jar whole pepperoncini, drained
8 oz mild giardiniera
32 oz beef stock
Other:
bakery fresh hoagie rolls
sliced or shredded provolone cheese
Preparation
Trim excess fat from roast, if desired. I leave most fat for flavor and separate when shredding.
Pour Sarah Beth's Robust Italian Dressing and Marinade into a small bowl. Mix well. Sprinkle and press 2T of mix onto roast, coating both sides. Place roast in cooker.
Drain pepperoncini, but so not blot dry. The juices from inside peppers will add flavor. Add peppers to slow cooker.
Scoop in 8 oz of mild giardiniera. Use hot giardiniera, if more heat is desired. I remove oil from the top of the jar and then scoop out.
Pour in 4 cups beef stock. I prefer stock, not broth. I used Better Than Bouillon Roasted Beef Base to make my own.
Cover and cook on low for 9 hours OR cook for 6 hours on low and then turn up to high for approximately 2 more hours.
Remove roast onto cookie sheet and pull apart with forks. Meat should pull apart easily.
Return to slow cooker and cook on low for 30 minutes. I like to turn the cooker down to warm for an additional 30 minutes before serving.
Enjoy on hoagie rolls with provolone cheese, and top with mild or hot giardiniera, if desired. This recipe yields plenty of gravy for dipping.