Pepperoncini Italian Roast Beef
Savory, fall-apart beef roast makes the BEST sandwiches! Jo Ann Vickie share a sure-fire, winning recipe your family will love. Oh, and it's a slow-cooker recipes too! How great is that?
Ingredients
| Chuck beef roast | 4 Pound | |
| Pepperoncini peppers/Banana pepper | 8 Ounce , drained, juice reserved | |
| Onion | 1 Medium , sliced | |
| Au jus mix/Gravy mix | 2 Ounce | |
| Hoagie rolls | 10 Small , split |
Directions
MAKING
1. In a slow cooker, place the roast and pour the reserved pepper juice on top.
2. Cover and cook the roast over very low heat for 6 to 8 hours or until tender.
3. Remove the roast and place on a plate and using 2 forks.
4. Return the shredded beef, back into slow cooker into the cooking liquid.
5. Add in pepperomcini peppers and onion and stir well to mix.
6. In a small bowl mix together au jus mix with little liquid from slow cooker, stir well and pour over the beef.
7. Add about ½ cup of water, cover and cook for 1 hour.
FINALIZING
8. Spoon the beef on the bottom part of Hoagie rolls and cover with a top.
SERVING
9. Serve how as desired
TIPS
You can also serve it on top of some egg noodles, if desired.
Recipe Summary
Nutrition Facts
Serving size
Calories 732Calories from Fat 243
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol
Sodium 1350 mg56.25%
Total Carbohydrates 62 g20.7%
Dietary Fiber 2 g8%
Sugars 5 g
Protein 57 g114%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
