Slow Cooked, Chicago Style Italian Beef Sandwiches
Makes 6 large sandwiches
2.5 lb-3.5lb chuck roast, trimmed of fat
32oz box beef broth
1 cup Italian dressing
1 cup Mezzetta Giardiniera (Chicago-Style Italian relish) drained, plus extra for topping
1 cup Mezzetta pepperoncini pepper rings, plus extra for topping
1/4 cup pepperoncini juice
12 provolone cheese slices
6 hoagie rolls, toasted
Place chuck roast into the bottom of a large slow cooker. Optional, you can chop into smaller chunks.
Pour beef broth over roast then add 1 cup of Italian dressing.
Add pepperoncini pepper rings plus 1/4 cup of juice from the jar, along with 1 cup of Giardiniera relish.
Cover and cook on low for 7 hours.
Shred meat with a fork in the slow cooker then cook on low for one more hour.
To serve: split toasted buns in half then scoop the shredded, juicy meat mixture on top and add provolone cheese slices.
Top with extra pepperoncini pepper rings and diced Giardiniera.
Serve these sandwiches open faced and warm. Dig in!