Prep Time: 5 min | Total Time: 5—6 hrs. in crock pot | Serves: 4
- 2 lbs. beef chuck roast
- 1 jar Jeff’s Garden Whole Golden Greek Peperoncini with juice, with stems removed
- 3 Tbsp. Italian seasoning
- 16 oz. beef broth, low sodium
- Salt and pepper to taste
Combine all ingredients into a slow cooker on high heat. Add just enough broth to cover the top of the roast. Cover crock pot and let cook about 5 hours or until fork tender.
Using two forks shred the beef and discard any fat or chewy pieces of meat that may have been in the roast.
Serve on toasted bread with melted provolone and a side of the beef juice to dip.
Chef’s note: This recipe works best made the day before. When pulled from the refrigerator, remove the fat that has hardened on top and reheat.