Ingredients:

  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1/2 cup apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp onion powder
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 8 hoagie rolls
  • 8 slices provolone cheese
  • 1 cup giardiniera
  • 1/2 cup sliced pepperoncini peppers

Instructions:

  1. Pat the beef dry and season generously with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep mahogany-colored crust forms, then transfer the beef to the slow cooker.
  3. In a bowl, whisk together beef broth, apple cider vinegar, minced garlic, dried oregano, dried basil, onion powder, and Worcestershire sauce.
  4. Pour the liquid mixture over the beef in the slow cooker and tuck in the bay leaves.
  5. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the meat is fork-tender.
  6. Remove the beef to a carving board and shred into thick chunks using two forks. Discard the bay leaves from the slow cooker.
  7. Return the shredded beef to the slow cooker and toss to coat, allowing it to soak in the au jus for 15 minutes before serving.
  8. Assemble by placing shredded beef on hoagie rolls, topping with a slice of provolone cheese, giardiniera, and sliced pepperoncini peppers.