Pepperoncini Italian Roast Beef

GooseberryPatch's picture

Jun. 08, 2012

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

Difficulty Level: Easy
Servings: 10

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