Italian Beef Sandwiches

Matthew Phillips



  1. 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.

  2. Sprinkle packet of italian salad dressing mix on top of the meat.

  3. Add sliced pepperoncini peppers and a splash of the juice.

  4. Add Chicago-Style Giardiniera mix. Do not add juice.

  5. Add the can of beef broth and then place lid on the crock pot.

  6. Cook on low for 9 hours, or until the meat can be easily shredded with a fork.

  7. Remove meat from the crock pot and shred. Place back in the crock pot to cook in the juices for 1 hour more.

  8. Scoop onto hoagie buns (drip as much juice as possible), add provolone slices and broil on high for a minute or so.