This is a great sandwich for those busy days. 

Ingredients:

2–3 pounds Beef Chuck Roast

2 Tablespoon Brisket Rub

1 stick of salted butter

1 packet dry beef Au Jus mix

1 packet dry Ranch Dressing mix

6–8 pepperoncini Peppers (cut off stems)

12” hoagie or sub rolls

6 slices of white American cheese

Sliced pepperoncini peppers for garnish

(half of the juice)

4–6 ounces of Giardiniera

Instructions:

Season the roast with the rub. Place the roast in the crockpot and add butter, Au Jus mix, ranch mix, pepperoncini peppers, and Giardiniera.

Cover with the lid and set the temperature on low. Cook the roast until it’s almost falling apart. Will take 7 to 8 hours.

Carefully take the roast out of the crockpot and shred it on a cutting board using two forks.

Split the hoagie roll and place cheese slices on the bottom half of the bread. Load the sandwich with the shredded chuck roast and drizzle on some of the Au Jus from the crockpot meat over the meat. Top with slices of peppers.

Cut them into serving portions.

This is one of my family’s favorites.