Let your slow cooker do the work for this Pepperoncini Italian Beef Roast recipe. The end result will be juicy, flavorful beef sandwiches with a mouthwatering au jus sauce.
1 4-lb. beef chuck roast
1 8-oz. jar pepperoncini peppers, drained and juice reserved
1 onion, sliced
2 1-oz. pkgs. au jus mix
8 to 10 hoagie rolls, split
How to Make It
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.
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.
Cover and cook for an additional hour. Serve beef spooned onto rolls.
This is really easy and good. But it really shines when you use leftovers as a base for beef vegetable soup. Add it to some sautéed frozen soup veggies, diced onions and a can of diced tomatoes along with some additional beef broth. Delicious!
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