Ingredients
Scale
- 3 lbs beef chuck roast
- 1 packet Italian dressing mix
- 1 cup beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp black pepper
- 6 hoagie rolls
- 1 cup sliced bell peppers (optional)
- 1 cup sliced onions (optional)
- 6 slices provolone cheese (optional)
Instructions
- Place beef chuck roast in the crockpot.
- Mix Italian dressing mix, garlic powder, onion powder, oregano, basil, and black pepper in a small bowl.
- Sprinkle seasoning mix evenly over the beef.
- Pour beef broth around the beef.
- Cover and cook on low for 8 hours or high for 4-5 hours.
- Shred beef using two forks.
- If using, sauté bell peppers and onions until tender.
- Toast hoagie rolls lightly.
- Pile shredded beef onto rolls.
- Top with peppers, onions, and provolone cheese if desired.
Notes
- Use lean beef for healthier results.
- Store leftovers in an airtight container for up to 3 days.
- Freeze shredded beef for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg