3lb chuck roast
1 packet Good Seasons Zesty Italian Salad Dressing Mix
8oz sliced pepperoncini peppers
8oz Chicago-Style Giardiniera
1 can beef broth
Slices of provolone cheese
Trim large pieces of fat from the chuck roast. Cut meat into seven or eight big hunks and then place in the bottom of a 6 quart crock pot.
Sprinkle packet of italian salad dressing mix on top of the meat.
Add sliced pepperoncini peppers and a splash of the juice.
Add Chicago-Style Giardiniera mix. Do not add juice.
Add the can of beef broth and then place lid on the crock pot.
Cook on low for 9 hours, or until the meat can be easily shredded with a fork.
Remove meat from the crock pot and shred. Place back in the crock pot to cook in the juices for 1 hour more.
Scoop onto hoagie buns (drip as much juice as possible), add provolone slices and broil on high for a minute or so.