Easy Italian Beef Sandwiches
Recipe for tender shredded beef cooked in broth and italian spices with garlic, oregano, basil, parsley, and onion served on a chewy roll with pepperoncini.
Ingredients
- 3-4 lbs chuck roast trimmed of excess fat and cut into a few chunks
- 2 cups beef broth
- 1 cup water
- 2 tsp ground black pepper
- 2 tsp salt more to taste
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried parsley
- 1/4 cup juice from jar of pepperoncini
- pepperoncini for serving
- rolls for serving
Instructions
In the crock pot:
- Place the chuck into your slow cooker on low and add the broth, water, salt, pepper, pepperoncini juice and spices and bay leaves.
- Cook on low for 8 hours or until the beef is fully tender and can be shredded.
- Shred the meat and drizzle a little broth over it. Strain the broth and put into small bowls for dipping.
- Toast the rolls lightly and place meat on them and top with pepperoncini. You can also melt some mozzarella onto the bread first if you'd like.
- To make this in the oven, set the oven temp to 325 and bake for 2-3 hours until the meat is falling apart tender. To make in an instantpot, follow instructions for cooking pot roast or similar.
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