I have fond memories of eating these big, messy sandwiches at a neighbor’s house when I was growing up. Freeze extras and save for another meal, too!
—TRISHA KRUSE EAGLE, ID
PREP: 20 MIN. • COOK: 8 1/2 HOURS • MAKES: 16 SERVINGS
1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon olive oil
3 cups beef broth
1 medium onion, chopped
1 package Italian salad dressing mix
3 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
16 sourdough rolls, split
Sliced pepperoncini and pickled red pepper rings, optional
1. Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. In a large bowl, mix broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes; pour over roast.
2. Cover and cook on low 8-10 hours or until tender. Remove the meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.