- 3-4 pounds beef roast
- 2 sticks butter
- 2 packets italian dressing seasoning
- 1 packet brown gravy mix
- 1 cup pepperoncini peppers sliced
- ½ cup juice from the peppers
- 1 tsp garlic salt
- 1 cup beef broth
- 1 medium onion sliced
- provolone cheese slices
- hoagie buns
- 1-2 tablespoons cornstarch optional
Place roast in crockpot. Pour beef broth and juice from peppers on top of the roast.
Add remaining ingredients except hoagie buns, cheese and cornstarch.
Cook on low for 6-8 hours.
Shred beef and return to the juices. (If desired, combine cornstarch with 2 tablespoons cold water. Mix well and stir into juices. Turn onto high for 15-20 minutes to thicken).
Add beef to buns and top with a slice of provolone. Broil until melted.
Calories: 597kcal | Carbohydrates: 36g | Protein: 46g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 137mg | Sodium: 1085mg | Potassium: 695mg | Fiber: 1g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 21.3mg | Calcium: 254mg | Iron: 14.5mg
Keyword Italian Beef
Course dinner, Main Course