I'm working hard to learn how to use my crock pot. This was a success. . . twice. So, I thought I'd share it.
It was a great Sunday meal the first time and a great week night meal the second time.
Taken from Pioneer Woman
Prep Time: 5 Minutes
Cook Time: 6 Hours
1 beef chuck roast (2 1/2 to 4 pounds)
1 can (14.5 oz) beef broth
3 Tbsp (heaping) Italian seasoning
1 tsp salt
1/4 C water
1/2 jar (16 Oz) pepperoncini peppers, with juice
buttered, toasted deli rolls
Provolone Cheese, sliced
Combine all ingredients in a crock pot. Stir lightly to combine seasoning with the liquid.
Cover and cook on low for 5 to 6 hours, or until meat is fork-tender and falling apart.
Remove from crock pot. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
Apologies for the hideous picture.
Loved this! It made enough for two dinners and froze really well.