1 (14 oz) can beef broth
1 (.07 oz) pkg Italian salad dressing and recipe mix
2 (3-3 1/2 lb) boneless beef chuck roasts
1 (16 oz) jar mild OR hot pepperoncini salad peppers, undrained
20 crusty French-style rolls OR hamburger buns, split and toasted, if desired
tomato slices, red onion slices, cucumber slices (optional)
In a 6-7 qt slow cooker, combine broth and salad dressing mix. Add meat, cutting to fit if necessary; top with pepperoncini. Cover.
Cook on LOW heat setting for 12 hours or on HIGH heat setting for 6 hours or until meat is very tender.
Remove meat with a slotted spoon. Shred meat with two forks. Skim fat from cooking liquid; stir enough cooking liquid into meat to moisten or serve as au jus.
Spoon meat onto rolls. If desired, serve with tomato, onion, and cucumber.
Makes 20 servings
TO MAKE 8-10 SERVINGS: PREPARE AS DIRECTED ABOVE USING 1 BEEF CHUCK ROAST IN A 3-4 QT SLOW COOKER.
MAKE AHEAD DIRECTIONS: PREPARE AS DIRECTED; STORE MEAT WITH 2-3 CUPS OF THE COOKING LIQUID IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR. REHEAT IN THE SLOW COOKER FOR 1 1/2 TO 2 HOURS ON HIGH HEAT SETTING JUST BEFORE SERVING.