INGREADIENT

• 1 boneless beef chuck roast (4 to 5 pounds)
• 1 tablespoon olive oil
• 3 cups beef broth
• 1 medium onion, chopped
• 1 package Italian salad dressing mix
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 16 hoagie buns, split
• Optional: Sliced pepperoncini and pickled red pepper rings

Direction

1. Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.
2. Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll. Serve with pepperoncini and pepper rings if desired.