Crock Pot Italian Beef Sandwiches
Crock Pot Italian Beef Sandwiches
Meat and Poultry
Ingredients
- 3.5 lbs chuck roast or rump roast
- 3 tablespoons Fustini's Tuscan Herb olive oil, divided
- 1 onion, sliced
- 1 tablespoon Fustini's Grilling Rub
- 2 cups beef broth
- 13 oz jar pepperoncini peppers, sliced
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 8 hoagie rolls or 16 slider rolls
- red onion, sliced
- 8 slices provolone cheese
- lettuce
Directions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the roast to the pan and cook all sides until browned. (If your slow cooker has a sauté, option, you can do this right in the slow cooker).
- Add onions to the bottom of a 6 qt slow cooker. Place the browned roast on top of the onions, and sprinkle with grilling rub. Add broth and pepperoncini peppers with 1/2 cup of the pepper juice, and balsamic.
- Cook on high for 5-6 hours or low for 9-10 hours until beef is tender. Shred beef using forks and return it to the juices in the slow cooker. Allow to cook for another 15-20 minutes.
- Drizzle remaining olive oil over open-face rolls. Toast rolls either in a 350 F degree oven for 5 minutes, or on a grill pan cut side down. To serve: top rolls with cheese, meat (including pepperoncini peppers!) onion, and lettuce.
Leave a comment