CROCK POT ITALIAN BEEF
Crock Pot Italian Beef Sandwiches are a classic Chicago favorite. The meat comes out so tender and it must be dipped in the beefy gravy!
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
- 1 3-4 lb chuck roast
- 1 packet dry Italian dressing
- 1/2 (16 oz) jar sliced peperoncini peppers
- 1 (10.5 oz) can beef broth
- 4-6 slices provolone cheese
- sub rolls
Place the roast into the bottom of a 4-6 quart crock pot
In a bowl, combine beef broth, dry italian dressing and 1/2 the jar of pepperoncini peppers (including some of the juice).
Use as little or as much of the peppers as you like (depending on how spicy you like it).
Pour this mixture over the roast.
Cover and cook on low for about 8 hours.
Remove roast and shred meat with two forks.
Place meat back into the juices.
Add a little butter to sub rolls and lightly toast them in a skillet (optional.)
Place shredded meat and peppers into sub roll. Top with a slice or two of provolone cheese.
And if you're doing it up Chicago-style - make sure to dip the whole sandwich into the leftover juices!
Calories: 740kcal | Carbohydrates: 22g | Protein: 90g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 248mg | Sodium: 485mg | Potassium: 697mg | Sugar: 2g | Vitamin A: 165IU | Calcium: 164mg | Iron: 14.5mg