Ingredients
- 1 (3 pound) beef chuck roast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup crushed tomatoes
- 10 pepperoncini peppers plus a splash of their juice
- 4 cloves garlic, chopped
- 1 tablespoon Italian seasoning, or more to taste
- 3 green bell peppers, chopped
- 1 onion, chopped
- 12 hoagie rolls, split lengthwise
- 12 slices provolone cheese, or as needed
Directions
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Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
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Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
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Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High for 4 hours.
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Add bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High for 1 more hour.
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Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
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Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.
