These Roast Beef Sandwiches are similar to my French Dip Italian Roast Beef Sandwiches with a lot fewer ingredients. The fewer the ingredients; the less work. One thing that is a must with both recipes is the use of a chuck roast. These cuts shred the best and have the greatest flavor when slow-cooked all day.
My chuck roast went straight from the freezer to the pot. Another feature I love about slow-cooking. Unless you are browning or searing the meat first, straight from the freezer is fine. Kiddo got everything going in the crock pot – and he said it was super easy. Our favorite kind of recipe.
My guys love these sandwiches, going back for seconds. Even then, we still had some shredded meat left over for later in the week.
When shredded the meat; excess “fatty” pieces can be discarded. I didn’t trim the roast first since some of the fat would melt into the juices and boost the flavor. Only the meat portions were returned to the pot after the shredding process.
Italian Pepperoncini Roast Beef Sandwich
2-lb. beef chuck roast
4-oz. jar pepperoncini peppers, drained and juice reserved
1 onion, sliced
1-oz. package Au jus mix
1/2 Cup Beef Broth (if needed)
4-6 hoagie rolls, split
Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender.
Remove roast and shred with 2 forks. Blend au jus mix with a little of the liquid from slow cooker until dissolved; stir back into liquid in slow cooker. Add peppers and onion. .
Return shredded beef to pot. Add beef broth if needed to keep meat moist, barely submerged. Cover and cook for an additional 30 minutes. Serve beef spooned onto rolls. Serves 4 to 6 persons.
Serve with French Fries for lunch or casual supper.