Description
Busy day? Let your slow cooker do the heavy lifting with this Chicago-inspired classic! Tender beef, tangy pepperoncini, and melty provolone piled high on buttery toasted rolls — this is the messy, flavor-packed dinner you need in your life. Perfect for game days, lazy Sundays, or when you want the comfort of street food at home. Dump it, forget it, and come back to a house that smells like an Italian deli!
Ingredients
-
3 lbs boneless beef chuck roast
-
2 cups low-sodium beef broth
-
1 packet (0.7 oz) Good Seasons Italian Dressing Mix
-
2 tsp Italian seasoning
-
1 (16 oz) jar pepperoncini, stems removed & halved
-
⅓ cup pepperoncini juice
-
8 sandwich rolls (ciabatta or hoagies work great)
-
8 oz sliced provolone cheese
-
8 tbsp softened butter
Instructions
1️⃣ Load Up: Place beef in crockpot. Pour in broth & pepperoncini juice. Sprinkle dressing mix & seasoning. Add pepperoncini around & under the meat.
2️⃣ Cook Low & Slow: Cover. Cook on LOW 8–10 hrs or HIGH 4–5 hrs. Shred when fork-tender. Let shredded beef soak 20 mins in the juices.
3️⃣ Toast & Melt: Butter rolls, toast until golden. Pile on beef, top with provolone, and broil 1–2 mins until cheese bubbles.
4️⃣ Serve: Dish up with extra peppers & plenty of napkins!
Notes
✨ For extra depth, sear the beef first (optional!).
✨ Don’t skip the pepperoncini juice — it’s the magic zing!
✨ Leftovers freeze beautifully — store beef in its juices up to 3 months.
- Prep Time: 10 min
- Cook Time: 8–10 hrs (LOW) or 4–5 hrs (HIGH)
Nutrition
- Calories: 550 kcal per serving
- Fat: 32g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g