Ingredients
- 2 to 3 pounds boneless beef chuck eye roast
- 1 cup zesty Italian dressing
- 12 ounces sweet and hot salad peppers, undrained
- 1/4 cup grated Parmesan cheese
- 6 to 8 sandwich buns
- 6 to 8 slices provolone cheese
Instructions
- Place the beef chuck roast in the bottom of a 6-quart slow cooker.
- Pour the Italian dressing evenly over the roast.
- Add half of the jar of sweet and hot salad peppers along with about half of the pepper juice.
- Cover and cook on LOW for about 6 hours or HIGH for about 4 hours until the beef becomes tender.
- About one hour before the cooking time ends, carefully remove most of the liquid using a ladle.
- Use two forks to shred the beef directly in the slow cooker.
- Stir in the grated Parmesan cheese until it melts into the meat.
- Cover and cook for another 30 to 60 minutes to allow the flavors to combine.
- Place a portion of shredded beef on a sandwich bun.
- Top with a slice of provolone cheese and the reserved peppers.
- Serve warm.
Notes
- Chuck roast works best because it becomes very tender when slow cooked.
- Toasting the sandwich buns helps prevent them from becoming soggy.
- Pepperoncini peppers can be used for a tangier flavor.
- The shredded beef can also be served over mashed potatoes or rice.
- Leftovers reheat well and are great for meal prep.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 105 mg
