This recipe is from our church cookbook and we have enjoyed it many times over the years. Since it's prepared in the crock pot, it's a simple entrée for your meal.
Italian Beef Sandwiches
1 small jar pepperoncini (pickled peppers)
1 boneless chuck roast (about 3 pounds)
1/4 cup water
1 3/4 tsp. dried basil
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano
1 1/4 tsp. salt
1/4 tsp. pepper
hard rolls (split)
Drain pepperoncini, reserving liquid. Remove and discard stems. Place chuck roast in slow cooker. Add water.
In a small bowl, combine basil, garlic powder, oregano, salt and pepper. Sprinkle over roast. Add reserved peppers and some of their liquid (to your liking). Cover with lid and cook on low for 8-9 hours until tender. When finished, remove the peppers and shred beef. *Here's a tip for that process that my sister just told me about doing with a similar recipe. Rather than fork shredding, use your mixer, on low, to shred in seconds--easy peasy!
I use ciabatta rolls and spread a little mayonnaise on the roll before adding the beef and pepperoncini. We also like rope provel cheese (local specialty) on it as shown in the picture.
Enjoy!