Pat roast dry with paper towels; cut into 4 pieces. Season with garlic salt and pepper. Place roast pieces in a 5-to-6-quart slow cooker. Add 2/3 cup pepperoncini and 2 tablespoons reserved juices.
This recipe is piled high with mouthwatering ingredients, including Hy-Vee Prime Reserve beef.
Servings and Ingredients
|1 (3-to-3-1/2-lbs.) Hy-Vee Prime Reserve or Hy-Vee Choice Reserve boneless beef top round roast|
|1 tsp. Hy-Vee garlic salt|
|¼ tsp. Hy-Vee black pepper|
|⅔ c. medium pepperoncini, drained and sliced, plus 2 Tbsp. of juice|
|2 c. Hy-Vee reduced-sodium beef broth, divided|
|1 (0.7-oz.) Italian salad dressing and recipe mix|
|2 tsp. Hy-Vee Italian seasoning|
|8 Hy-Vee Bakery hoagie buns, split|
|8 slice(s) Hy-Vee Provolone cheese, halved|
|Giardiniera, and/or Hy-Vee stuffed manzanilla olives, drained; for serving|
Things To Grab
- Paper towels
- 5-to-6-quart slow cooker
- 2 forks
Pour beef broth over roast in slow cooker. Add Italian salad dressing mix and Italian seasoning to slow cooker. Cover and cook on LOW for 5-1/2 to 6-1/2 hours or until beef is fork-tender (210 degrees).
Transfer meat to a cutting board; shred with 2 forks. Return meat to the slow cooker. Cover and cook on LOW setting for an additional 30 minutes.
Preheat broiler to HIGH. Open buns and place on a baking sheet. Add two cheese halves to tops of buns. Using a slotted spoon, spoon on meat. Top with Giardiniera and/or olives. Broil 5 inches from heat for 1 to 2 minutes or until cheese is melted.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 85mg
- Sodium: 1550mg
- Total Carbohydrates: 52g
- Protein: 52g
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