Chaos in the Backyard

Ingredients

Serves 6–8

• 2.5–3 lb beef chuck roast
• 1 packet Italian dressing seasoning
• 1 packet au jus gravy mix
• 1 cup beef broth
• 1 jar pepperoncini peppers, about 16 oz
• 1/2 cup pepperoncini juice
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 6–8 hoagie rolls
• 8 oz sliced provolone
• Giardiniera, optional

Instructions

1. Place the chuck roast in the crockpot.
2. Sprinkle the Italian dressing seasoning and au jus mix over the roast.
3. Add the beef broth and pepperoncini juice.
4. Add pepperoncini peppers around and on top of the roast.
5. Sprinkle with garlic powder and black pepper.
6. Cover and cook on LOW for 7–8 hours, or until the beef shreds easily.
7. Remove the roast and shred with two forks.
8. Return the shredded beef to the juices.
9. Let it sit for another 10–15 minutes so it can soak up all that delicious broth.
10. Toast the hoagie rolls, if desired.
11. Fill with Italian beef and top with provolone.
12. Add giardiniera or extra pepperoncini if desired.