Ingredients
1 boneless beef chuck roast (4 to 5 pounds)1 tablespoon olive oil3 cups beef broth1 medium onion, chopped1 package Italian salad dressing mix3 garlic cloves, minced1 tablespoon Italian seasoning1/2 teaspoon crushed red pepper flakes16 hoagie buns, splitOptional: Sliced pepperoncini and pickled red pepper rings
Preparation
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.
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. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.
