Tender shredded beef is combined with the perfect combination of pepperoncini peppers, beer, onions and Italian seasonings and then served on rolls with provolone cheese for a great tasting meaty sandwich that is a huge hit with everyone!
Keyword: 10 Ingredients Or Less, Easy Crock-Pot Recipes, Easy Recipes
Trim beef of excess fat (if necessary) and cut into 6 to 6 large chunks.
3 Pounds Boneless Beef Chuck Roast
Place meat in the bottom of a 6 quart or larger slow cooker.
Drain the juice off the jar of pepperoncini peppers and pull off the stems and add the peppers to the slow cooker.
12 Ounces Jarred Pepperoncini Peppers
Add the beef broth, beer, onion and Italian seasoning to the slow cooker and stir to combine.
14.5 Ounces Low Sodium Beef Broth, 12 Ounces Beer, 1 Medium Yellow Onion, 2 Tablespoons Dried Italian Seasoning
Cover and cook on LOW for 8 to 10 hours.
Using tongs, remove the chunks of beef and place in a shallow dish and shred the meat using two forks.
Add shredded beef back into slow cooker.
To serve: place 1 slice of provolone cheese on the bottom of each opened submarine sandwich roll and then using a slotted spoon, scoop warm meat mixture onto of the cheese allowing the cheese to melt a little bit.
12 Slices Provolone Cheese, 12 Medium Submarine Sandwich Rolls
Serve with extra peppers and juice on the side, if desired.