About the Recipe
Slow-braised chuck roast simmered with onions, garlic, pepperoncini, and beef stock until fall-apart tender. Juicy, savory, and packed with bold Italian flavor—perfect piled high on a hoagie roll.
Ingredients
1 chuck roast (3–4 lb)
2 onions, chopped
10 cloves garlic, smashed
1 jar whole pepperoncini peppers, with juice
1 quart beef stock
½ cup red wine
1 tbsp Worcestershire sauce
Black pepper, to taste
8 slices provolone cheese
Leaven Heaven Hoagie rolls, for serving
Preparation
Preheat oven to 275°F.
Season the chuck roast generously with black pepper.
Heat a Dutch oven over medium-high heat. Sear the roast on both sides until deeply browned. Remove and set aside.
Add the chopped onions and smashed garlic to the pot. Cook until softened and fragrant, about 4–5 minutes.
Return the roast to the pot, placing it on top of the onions.
Pour the pepperoncini peppers and their juice over the meat. Add beef stock, red wine, and Worcestershire sauce. Season with additional pepper to taste.
Cover and bake for 3½–4 hours, until the meat is fork-tender and easily shreds.
Shred the beef directly in the cooking liquid and serve piled onto hoagie rolls with a slice of cheese.
Leaven Heaven Notes
Spoon extra jus over the sandwiches for maximum flavor.
Leftovers reheat beautifully and freeze well.
You can alternatively make this in the crock pot for 8-10 hours.