Hot and Spicy Italian Beef
 
 
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Chuck Roast (2½ To 3 Pounds Each)
  • Salt And Pepper
  • 16 ounces Beef Stock
  • 1 can (14 Ounces) Crushed Tomatoes
  • ½ jar (16 Ounce) Pepperoncinis, With Juice
  • ½ jar (16 Ounce) Hot Cherry Peppers, Drained
  • 1 jar (4 Ounces) Pimentos
  • Toasted Rolls
  • Provolone Slices
Instructions
  1. Heat olive oil in a pan over high heat.
  2. Generously salt and pepper the roast on each side. Sear the roast on each side for 1½ minutes. Place roast on a plate and set aside.
  3. In a Crock-Pot, add in beef stock, crushed tomatoes, pepperoncinis, hot cherry peppers and pimentos.
  4. Carefully lower the roast into the crock pot and cook on high for 5-6 hours until beef is fork tender. If not tender, add another 30-45 minutes until it's done. You want this to be very tender. Once tender, let pot cool to room temperature and pop in the fridge several hours. I did mine overnight.
  5. With a slotted spoon, removed the solidified fat. It's okay to leave a little, but you don't want it to be overly greasy. Crank the heat back to high on the Crock-Pot for another hour or until the beef is warmed through.
  6. Once it's nice and warm, shred with 2 forks. It's should just fall apart. Scoop the shredded beef back in the pot and give a quick stir.
  7. On top of the toasted roll, add on some of the delicious beef and peppers. Spoon a little juice on, don't be afraid, the bun is supposed to get soggy. Layer on a slice or two of provolone and top with the other side of the crispy bun.
  8. Drool, Eat, Repeat.
Notes
Recipe slightly adapted from the Pioneer Woman.
Recipe by Sarah 'n Spice at https://sarahnspice.com/hot-and-spicy-italian-beef/