3poundschuck roast, trimmed of large pieces of fat then cut into large 3-inch pieces
1medium onion, thinly sliced into half-moons
¼cuppepperoncini pepper rings, plus ¼ cup of the brine (juice) from the jar
⅓cuplow-sodium beef broth
For Serving
Hoagie-style sandwich rolls, provolone, and Chicago-style mild giardiniera
Instructions
Season the Meat: In a small bowl, mix together the salt, sugar, granulated garlic, onion powder, and Italian seasoning. Sprinkle evenly over the beef until evenly coated.
Cook the Meat: To the base of a 6-quart slow cooker, add the onion, pepperoncini pepper rings and brine, and beef broth, stirring to combine.
Nestle in the seasoned beef, spooning some of the pepperoncini/onion/broth mixture on top. Place a lid on top then cook on low for 8-9 hours, or high for 6-7 hours, or until meat is very tender and shreds easily with a fork.
Shred the Beef: Carefully remove the beef to a cutting board. Shred with two forks, then add back to the slow cooker and stir with the juices.
If the meat is tough or not shredding, it means it hasn't cooked long enough. Continue to add time until it is fall-aprat-tender.
Serve: If making sandwiches, top toasted hoagie rolls with the beef, sliced provolone (run quickly under the broiler for extra melty cheese, or let the heat from the meat melt it slightly), and a healthy serving of Chicago-style mild giardiniera.
Strain the cooking liquid and serve on the side for dipping.
Notes
Serving: This beef is also fantastic in bowls over mashed potatoes or polenta.
Giardiniera: I tested with and without the Chicago style giardiniera and, the briny crunch cuts through the richness of the beef in a way that really makes the sandwich sing.