Directions
- 1Cut a chuck roast into big chunks, season it liberally with salt.
- 2Add it to the crockpot with 1 stick of butter, 1 packet of ranch, 1 packet of au jus mix and about 1/4 of pepperoncini peppers.
- 3Cook on low for 6 hours or until it’s fall apart tender.
- 4Shred the meat finely.
- 5Toast your roll for 5 minutes at 350° to crisp up, then add mayo, provolone, beef and a few more pepperoncini’s.
- 6Wrap it tightly for a few minutes to help the cheese melt.
- 7Dunk it the leftover au jus and enjoy!
Ingredients
- 1 chuck roast
- 1 pinch salt
- 1 stick butter
- 1 packet ranch seasoning
- 1 packet au jus mix
- 0.25 pepperoncini peppers
- 1 rolls
- 1 tbsp mayonnaise
- 2 slices provolone cheese
Equipment
crockpot
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