Chicago-Style Beef Rolls

• 1 boneless beef chuck roast (4 to 5 pounds)
• 1 tablespoon olive oil
• 3 cups beef broth
• 1 medium onion, chopped
• 1 package Italian salad dressing mix
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 16 hoagie buns, split
• Sliced pepperoncini and pickled red pepper rings, optional

1. Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.
2. Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired.

chuck roast, olive oil, beef broth, onion, italian salad dressing, garlic, italian seasoning, red pepper, buns, pepperoncini

Taken from www.tasteofhome.com/recipes/chicago-style-beef-rolls/ (may not work)