So I wrote this this post up a few weeks ago but I had not made the dish recently and I was waiting on my picture. While I was publishing another post I accidentally pushed publish on this one with out realizing it til someone left me a comment on it. Oops. It was not edited and no picture. So here it is again making its second debut.
These french dip I mean Italian dip sandwiches are wonderful. I saw them on pioneer woman last winter and I made them for a super bowl party I had here at the house. They were devoured. So much more flavor than a traditional dip sandwich. A little spicy and so wonderful. You can leave plan or top with provolone or pepper jack cheese. You can use any kid of bread here. I opted for ciabatta bread. It is my favorite lots of flavor, chewy texture and so good. I often do not eat white bread if I do I want to make it good. Good for me is Ciabatta...mmm Enjoy!!!
Ingredients
- 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
- 1 can Beef Consomme Or Beef Broth
- 1 pack good seasons Italian Seasoning packet
- ¼ cups Water
- ½ jars (16 Oz) Pepperoncini Peppers, With Juice
- Buttered, Toasted Deli Rolls
Preparation Instructions
Combine all ingredients in a slow cooker crock pot. Stir lightly to combine seasoning with the liquid.Cover and cook on low for 8-10 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm OR
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
recipe slightly adapted from Pioneer Woman
