Slow-Cooker Italian Beef Heroes
-2.5-lb. or larger beef roast
-1 tablespoon garlic powder
-1 tablespoon Italian seasoning
-1/2 tablespoon onion powder
-Black pepper to taste
-1 can beer*
-1 can vegetable broth*
-1 (16-ounce) jar pepperoncini, undrained
*See note in directions below about the many different options for useable liquid in this recipe!
Begin by placing thawed beef roast in the bottom of your slow cooker. (I use a 4-quart crock, so keep in mind that you want the meat to take up a decent amount of space in your cooker and adjust roast size accordingly. My roast was about 3 lbs. and ran a little small in my cooker.)
Sprinkle over the roast: garlic powder, Italian seasoning (I used a combination of oregano, basil and marjoram), onion powder, and black pepper.
Next, pour beer and broth (or about 3.5 to 4 cups combined liquid♥) over the roast.
♥Chef’s Note: You can use many different combinations of things to equal your 3.5 cups of liquid–vegetable or beef stock, beer, water, weak coffee, a little red wine vinegar, etc.
Next, take a 16-ounce jar of pepperoncini (undrained!) and divide it in half. Pour half of the peppers (and brine!) straight into the Crock Pot. Reserve the other half for garnishing the finished sandwiches.
Cover; cook on LOW setting for about 8 hours. Once cooked, the meat will still appear to be in one solid chunk. But if you take two forks, stab them into the roast, and twirl, you’ll find it takes practically no effort to create pulled roast pieces.
Serve the meat on hoagie buns any way you like. We absolutely love these sandwiches with shredded pepperoncinis, melted pepperjack cheese slices and Country Bob’s Sauce (the local be-all-to-end-all steak/BBQ concoction). Serve au jus on the side for dipping.