Juicy, tender beef chuck roast is seasoned with Italian spices and pepperoncinis, then cooked low and slow until it's falling apart and ready to be piled high onto buns. Don't forget the au jus!
¾cupjarred pepperoncinisplus their juice (I used sliced, but whole pepperoncini will work, too)
2Tablespoonsdried Italian seasoning
½teaspoonkosher or sea salt
½teaspoonground black pepper
Instructions
Place roast into the bottom of a slow cooker. Cover with beef stock, pepperoncini, and spices. Stir to combine.
Cook on low power for 7-8 hours, or until beef is tender and falling apart. Use two forks to shred the beef, making sure not to leave any large chunks. Serve on toasted buns immediately, or transfer meat and juices to the refrigerator. Allow to chill for several hours, or overnight. Skim hardened fat from the top of the roast, then use a strainer to separate the juices from the meat.
Reserve the juice and reheat when ready to serve as an au jus dipping sauce. Reheat meat to an internal temperature of at least 165 before serving.