A savory and tender beef recipe inspired by the flavors of Chicago, perfect for a comforting meal.
Ingredients: 3 pounds beef chuck roast. 1 cup beef broth. 1/2 cup Italian dressing. 1/4 cup pepperoncini peppers, sliced. 1 onion, sliced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. Salt and black pepper to taste. 6-8 Italian rolls.
Instructions: Place beef chuck roast in a crock pot. In a bowl, mix together beef broth, Italian dressing, sliced pepperoncini peppers, sliced onion, dried oregano, dried basil, garlic powder, salt, and black pepper. Pour the mixture over the beef roast in the crock pot. Cover and cook on low heat for 8 hours or until beef is tender and shreds easily with a fork. Remove beef from crock pot and shred using two forks. Strain the cooking liquid from the crock pot and reserve for dipping sauce. Serve shredded beef on Italian rolls, with reserved cooking liquid on the side for dipping.
Prep Time: 15 minutes
Cook Time: 480 minutes
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