Ingredients:

  • 3.5 lb beef chuck roast
  • 1 oz Hidden Valley Ranch Seasoning & Salad Dressing Mix
  • 1 oz Au Jus Gravy Mix
  • 0.5 cup unsalted butter
  • 8 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • 8 hoagie rolls
  • 10 slices provolone cheese

Instructions:

  1. Place the beef chuck roast into the bottom of a 6-quart slow cooker. Do not add water or broth.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
  3. Place the butter in the center and scatter the pepperoncini peppers and brine around the meat.
  4. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender.
  5. Remove the roast to a bowl and shred using two forks, removing any large pieces of unrendered fat.
  6. Return the shredded beef to the slow cooker and toss in the juices. Let sit on the Warm setting for 15 minutes.
  7. Split the hoagie rolls and pile the shredded beef onto the bottom halves. Top with provolone cheese.
  8. Place on a baking sheet and toast in a preheated oven until the bread is crisp and the cheese is melted.