Keith'S Slow Cooked Beef

• Ingredients
• One 4-5 pound Chuck Roast
• 3 Tablespoons Butter
• 2 Tablespoons Cooking Oil; (Olive Oil Will Work)
• 2 Cups Beef Broth
• 1 Packet Lipton's Onion Soup Mix
• 2 Tablespoons Italian Seasoning (Or: Fresh Minced Rosemary; Oregano; Basil; etc.)
• One 16-ounce jar pepperoncini, juice and all
• 2 Medium Sized Onions, Sliced
• 10 to 12 Toasted, Buttered Deli Rolls
• Salt & Pepper To Taste

1. Sprinkle the chuck roast with salt and pepper.
2. Melt 2 tablespoons of the butter and the cooking oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, (approximately 5 minutes). Pour in the beef broth and 1 cup water. Add the rosemary; Onion Soup Mix, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.
3. (If you let this sit and cool overnight in the frig, it's easier to pull the excess fat off the top of the pan...Remove the Peperoncini's first!)
4. For meal preparation, re-heat the beef mixture after pulling fat and shredding the beef. Return the meat to the cooking liquid and keep warm.
5. Heat a separate skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.
6. To serve, slice wedges out of the tops of the deli rolls. (Better to toast the buns in a pan with a little butter!)
7. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. You'll win friends and influence people.

ingredients, roast, butter, cooking oil, beef broth, onion, italian seasoning, pepperoncini, onions, rolls, salt

Taken from www.epicurious.com/recipes/member/views/keiths-slow-cooked-beef-52798781 (may not work)