Italian Beef Sandwiches (Slow Cooker, Stovetop, or Instant Pot)

Instructions:

For Slow Cooker:

1. Place the beef chuck roast in the slow cooker.
2. In a bowl, mix together the Italian dressing mix, au jus gravy mix, minced garlic, beef broth, and sliced pepperoncini peppers (if using).
3. Pour the mixture over the beef roast in the slow cooker.
4. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.
5. Once cooked, shred the beef using two forks and mix it with the juices in the slow cooker.
6. Serve the shredded Italian beef on hoagie rolls or sandwich buns. Top with provolone cheese slices and sliced pepperoncini peppers if desired.

For Stovetop:

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the beef chuck roast to the pot and sear on all sides until browned, about 3-4 minutes per side.
3. In a bowl, mix together the Italian dressing mix, au jus gravy mix, minced garlic, beef broth, and sliced pepperoncini peppers (if using).
4. Pour the mixture over the beef roast in the pot.
5. Reduce the heat to low, cover, and simmer for 3-4 hours, until the beef is tender and easily shreds with a fork. Stir occasionally.
6. Once cooked, shred the beef using two forks and mix it with the juices in the pot.
7. Serve the shredded Italian beef on hoagie rolls or sandwich buns. Top with provolone cheese slices and sliced pepperoncini peppers if desired.

For Instant Pot….