Slow Cooker Drip Beef Sandwiches

Chuck roast slow-cooked with pepperoncini until shreddable, piled on toasted rolls with onions, provolone, and plenty of jus for dipping.

Ingredients

• 4 lb chuck roast
• 2 teaspoons dried rosemary
• Salt and pepper, to taste
• 16 oz jar pepperoncini with liquid
• 2 cups beef broth
• 2 tablespoons butter plus 2 tablespoons oil
• 2 onions, sliced
• 6 hoagie rolls
• 6 tablespoons soft butter
• 12 slices provolone

Steps

1. Season the roast with rosemary, salt, and pepper. Add to a slow cooker with the pepperoncini (and liquid) and beef broth. Cook on low 7 to 8 hours until shreddable.
2. Meanwhile, caramelize the onions in butter and oil until deep golden.
3. Shred the beef. Butter the rolls and broil until lightly toasted. Load with meat, onions, peppers, and provolone; broil until the cheese melts. Serve with the cooking juices for dipping.

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