1 chuck roast, lean (approximately 2-3lbs.)
32 oz. Swanson® Beef Broth or Stock
12 oz. jar of Pepperoncini peppers (mild or hot)
1 teaspoon dried rosemary
1 teaspoon garlic powder
1-2 teaspoons Wyler’s® Beef Flavor Instant Bouillon Powder (before serving if salt is needed)
6 Milano® 6″ French Rolls
8 oz. Sargento® Sliced Provolone Cheese
1-2 Sautéed green bell peppers
Giardiniera (hot or mild, optional)
Place chuck roast fat side up in a crockpot. Add beef broth, rosemary, garlic powder, and pepperoncini peppers to the crockpot (discard pepperoncini brine). Cover and cook on low for 12 hours or on high for 6-8 hours. Place cooked pepperoncini peppers in a separate serving dish. Remove the fatty layer from beef and skim oil from the top of the cooking liquid. Shred beef with two forks then, add beef bouillon powder if needed. Serve on a fresh deli roll with your choice of cheese and peppers.
For an extra decadent treat dip sandwich in beef juices or switch out the bread and serve over mashed potatoes. Nicely paired with Caprese or Caesar salad. Leftovers freeze beautifully. Place leftovers in one or two freezer-safe containers and put them in the freezer. To serve, place the lidded container(s) in warm water until it loosens, then place frozen contents (they should slide right out) into a large saucepan and simmer until heated through.