This recipe is a two-for-one! If you slow-cook a 4-pound roast, you’ll have enough shredded beef to save half for another day. Cook once, eat twice — what’s not to love about that?
TIME & SERVINGS
YIELDS:12 servings
PREP TIME:20MINUTES
COOK TIME:8 hr 10 min
PREP TIME:20MINUTES
COOK TIME:8 hr 10 min
INGREDIENT
4 pounds beef chuck roast
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper
One 16-ounce jar pepperoncini
2 cups beef broth
Caramelized Onions:
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
Sandwich Assembly: (see Cook's Note)
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese
Potato chips, for serving
"
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper
One 16-ounce jar pepperoncini
2 cups beef broth
Caramelized Onions:
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
Sandwich Assembly: (see Cook's Note)
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese
Potato chips, for serving
"
INSTRUCTIONS(STEPS)
- Step 1
For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes. -
Step 2
Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm. -
Step 3
For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes. -
Step 4
Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping. -
Step 5
Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.