Italian Beef Sandwiches

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 Good Seasons Zesty 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 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 cheese slices and broil on high for a minute or so.