– Trim excess fat from the beef chuck roast. Place the roast in a slow cooker.
In a bowl, mix the beef broth, water, Italian dressing mix, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the beef in the slow cooker.
Add the entire jar of pepperoncini peppers, including the liquid, to the slow cooker. This will add a tangy and slightly spicy flavor to the beef.
Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices and peppers.
Split the hoagie rolls and, if desired, toast them lightly in the oven or on a skillet. This helps to hold up against the juicy beef.
Use tongs to place the shredded beef and peppers onto the hoagie rolls. If you like, top with provolone cheese and melt it under the broiler for a minute. Add giardiniera for extra crunch and flavor.
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