Ingredients:

  • 3-4 lb (1.36-1.81 kg) beef chuck roast
  • 1-2 tablespoons avocado oil (or other high-heat oil)
  • 1 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 ounce (28g) packet ranch dressing mix (e.g., Hidden Valley Ranch)
  • 1 ounce (28g) packet au jus gravy mix (e.g., McCormick)
  • 1 cup (240ml) sliced pepperoncini peppers (or 10 whole peppers), plus ¼ cup (60ml) juice from the jar
  • 6 tablespoons (85g) unsalted butter, sliced
  • 5 sourdough rolls or hoagie rolls
  • Olive oil or melted butter, for brushing the rolls (optional)
  • 5-10 slices provolone cheese
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Heat oil in the skillet over medium-high heat. Sear the roast on all sides until browned. Transfer to the slow cooker.
  2. Place sliced onion around the roast. Sprinkle with ranch dressing mix and au jus gravy mix. Top with butter slices, pepperoncini peppers, pepperoncini juice, and minced garlic.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, until the meat is easily shredded with a fork.
  4. Remove the roast from the slow cooker and shred with two forks. Return shredded meat to the slow cooker to soak in the sauce.
  5. Preheat oven to 425°F (220°C). Slice rolls lengthwise, leaving one side attached. Brush the tops with oil (optional).
  6. Place rolls on a baking sheet and toast in the oven for 3-5 minutes, or until lightly golden.
  7. Fill each roll with a generous scoop of shredded meat. Top with additional pepperoncini (optional) and provolone cheese slices.
  8. Serve immediately with leftover gravy from the slow cooker and your favourite crisps.