Slow Cooker Italian Beef Sandwiches

• Meat

  • 3 lb Chuck, roast

• Produce

  • 2 cloves Garlic
  • 1 1/4 cup Peperoncini

• Canned Goods

  • 3 cups Beef stock

• Baking & Spices

  • 1 16 oz jar Giardinieara mix
  • 1 (0.6 oz package Italian seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 8 Italian rolls, soft

• Dairy

  • 1 Butter
  • 1 Mozzarella cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on wineandglue.com

Description

Ingredients

• 3 cups beef stock (low salt if you can find it)
• 1 (0.6 oz) package of Italian Seasoning
• 2 cloves of minced garlic
• 1 16 oz jar giardinieara mix
• 1 cup peperoncinis
• 1/4 cup peperoncinis juice (optional, see note)
• 3 pound chuck roast
• 2 TBSPs extra virgin olive oil
• 1/2 cup red wine (optional, see note)
• 8 soft Italian rolls
• butter
• mozzarella cheese (optional)

Directions

• In the bottom of a 6 quart slow cooker combine the beef stock, giardinieara mix, peperoncinis, and peperoncini juice (if using).
• Heat a heavy bottom skillet over medium heat. Add the olive oil and heat until the oil just begins to smoke. Season the chuck roast with salt and pepper on both sides. Add it to the hot skillet and brown for about two minutes on all sides. Then transfer to the slow cooker.
• With the heat still on the skillet, add the red wine and using a wooden spoon, pull up the pan drippings. After about 30 seconds, add the liquid from the pan to the slow cooker. Cook on low for 8 hours.
• Before serving, cut and butter the 8 rolls. Toast in the oven (350) for 5 to 10 minutes, watching them closely so they dont burn. Pull the beef apart with forks, add to the toasted rolls, and serve. If desired, add cheese on top and throw back in the oven for a few minutes until the cheese melts.