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Pepperoncini Italian Beef Roast

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 4-lb. beef chuck roast

  2. 1 8-oz. jar pepperoncini peppers, drained and juice reserved

  3. 1 onion, sliced

  4. 2 1-oz. pkgs. au jus mix

  5. 8 to 10 hoagie rolls, split

Instructions Jump to Ingredients ↑

  1. 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; stir back into liquid in slow cooker. Add peppers and onion.

  2. Blend au jus mix with a little of the liquid from slow cooker until dissolved. Pour over beef; add water if needed to cover roast.

  3. Cover and cook for an additional hour. Serve beef spooned onto rolls.

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