INGREDIENTS
- 1 jar (25.5 ounces) hot giardiniera, drained
- 1 can (14.5 ounces) diced tomatoes with green pepper, celery and onion
- 1/2 cup beef broth
- 1 package (1 ounce) onion soup mix
- 2 teaspoons Italian seasoning
- 1 teaspoon coarse black pepper
- 3 to 4 pounds beef chuck roast
- 8 sandwich sub rolls
- 8 slices provolone cheese
DIRECTIONS
- In a slow cooker crock, combine giardiniera, tomatoes, beef broth, soup mix, Italian seasoning and black pepper. Add beef roast and turn to coat with sauce and vegetables.
- Cover slow cooker and cook on HIGH for 5 to 5 1/2 hours or LOW for 8 to 9 hours until meat is cooked and can be shredded.
- Remove meat to a cutting board. Shred meat with two forks.
- Remove fat from vegetables and sauce.
- Serve shredded beef in sandwich sub rolls with vegetables and cheese.
Serves: 8
