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?
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 |
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.
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