This is one of my favorite things ever! I've made it a couple of times because I bought the Giardiniera and pepperoncini practically in bulk (not really, but the jars are huge). It's SO GOOD! It's great for setting up Friday before you go to work, so you don't have to mess with much when you get home.
Crock Pot Italian Beef Sandwiches
from Iowa Girl Eats
3 lb chuck roast, trimmed and cut in large chunks
1 envelope Zesty Italian salad dressing mix (dry)
8 oz pepperoncini slices + splash of juice (and more for serving)
8 oz Giardiniera, drained (and more for serving)
14.5 oz can beef broth
provolone cheese slices
Place the roast into a large crock pot and sprinkle with the salad dressing mix. Add pepperoncini plus a splash of juice, Giardiniera and beef broth, and then lift up the meat to make sure it gets under it, too. Place the lid on top and cook on low for 9 hours, or until meat shreds easily with a fork. Shred the meat, then place back into the crock pot and cook on low for 1 more hour. Split the buns and scoop the shredded meat on top. Top with provolone and serve.