Ingredients
1 boneless beef chuck roast (4 pounds)1 teaspoon salt3/4 teaspoon pepper2 tablespoons olive oil1/2 pound fresh mushrooms2 medium carrots, cut into chunks1 medium onion, cut into wedges6 garlic cloves, halved2 teaspoons dried oregano1 carton (32 ounces) beef broth1 tablespoon beef base12 Italian rolls, split1 jar (16 ounces) giardiniera, drained
Preparation
Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker.
In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender.
Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.
