2-3 lb chuck roast
1 tsp fresh rosemary, minced
3/4 tsp salt
1 tsp seasoned pepper
1 envelope ranch dressing mix
12 ounce jar pepperoncini
1 cup beef broth
2 tbsp unsalted butter
1 large onion, sliced
rolls
provolone cheese
In a large slow cooker add the beef, seasonings, and ranch mix. Rub seasonings into all sides of beef. Add the pepperoncini and half of the liquid from the jar, along with beef broth. Cover and cook on low about 8 hours.
When beef is almost done, melt butter in a medium skillet. Add sliced onions and cook medium long until caramalized, about 10 minutes.
Remove beef from slow cooker and shred using 2 forks. Return the shredded beef to the slow cooker and stir well with the juices.
Assemble sandwiches. Toast the buns (if desired). Top each bun with a generous portion of beef, a spoon of the juices. Top with a pepperoncini (or more), one or two slices of cheese. Broil to melt the cheese. Serve with a side of juice for dipping. Enjoy
