eric's italian beef

How To Make eric's italian beef

• Step 1
  Create 6 cups of beef broth by bringing 6 cups of water and 6 teaspoons of Better Than Bouillon beef bouillon to a boil. Allow to cool for a few minutes.
• Step 2
  Add Italian dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaves, salt, and black pepper to the broth and bring to a boil, stirring occasionally.
• Step 3
  Place the chuck roast in the slow cooker. Pour some of the pepperoncini brine into the slow cooker. Cut the peppers to release seeds and brine, then add them to the slow cooker. Pour the broth mixture over the meat/brine mixture.
• Step 4
  Cover and cook on low for 4-5 hours, until the meat is fork-tender. Remove the meat and shred it. Set aside.
• Step 5
  Remove the bay leaves and pepperoncinis from the broth mixture, then add the shredded meat back to the slow cooker. Cook on low for another 15-30 minutes.
• Step 6
  Serve immediately or move the meat and broth mixture to a storage container. Do not discard more than 10% of the broth mixture, as it adds flavor to the meat when stored overnight and serves as a potent au jus when serving.
• Step 7
  To serve, spread mayo on a hoagie roll (optional). Add the meat and some of the au jus, then top with Marconi's hot giardiniera. (The hubby likes to scoop out some of the bread from the bottom half of the roll, to hold the meat better)
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!