Ingredients
- 2 cups low-sodium beef broth
- 1 packet au jus gravy mix
- 2.5 pounds top round roast
- 3 bell peppers, sliced into strips
- 1 packet Italian salad dressing mix (0.7 ounce)
- 8 hoagie rolls
- 8 slices provolone cheese
- 16 sliced pepperoncini peppers
- Optional: 1 sliced onion
- Optional: extra pepperoncini juice
- Optional: giardiniera instead of bell peppers
Instructions
- Slice the bell peppers into strips and prepare any optional vegetables.
- In the crock-pot, whisk together the beef broth and au jus gravy mix until smooth.
- Add the top round roast to the slow cooker and arrange the sliced peppers around it.
- Sprinkle the Italian salad dressing mix evenly over the roast and vegetables.
- Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours until the beef is fork-tender.
- Remove the roast and shred it using two forks.
- Return the shredded beef to the slow cooker and stir into the juices.
- Place a slice of provolone cheese on the bottom half of each hoagie roll.
- Add a generous amount of shredded beef and peppers.
- Top with sliced pepperoncini peppers.
- Spoon a little cooking broth over the sandwich or serve extra broth on the side for dipping.
- Serve warm and enjoy.
Notes
- Top round roast creates a leaner broth, while chuck roast gives richer flavor.
- Giardiniera can replace bell peppers for a traditional Chicago-style taste.
- Store the bread separately from the beef to prevent soggy sandwiches.
- The beef tastes even better the next day after soaking in the broth.
- Serve with chips, roasted potatoes, or coleslaw for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
