Italian Shredded Beef & Provolone Hoagies
Juicy beef slow-cooked all day in Italian spices, then broiled with smoky provolone on a soft hoagie roll. Perfect for dinner with sweet potato fries and a green salad. Leftovers make great quesadillas!
Ingredients
- 1 3-5 pound chuck roast trimmed of excess fat
- 1 package Good Seasons Itailan dressing mix
- 2 teaspoons kosher salt can substitute 1 teaspoon table salt
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ to ½ teaspoon crushed red pepper flakes to taste
- 3 cups water
- sliced provolone cheese
- soft hoagie rolls or buns
- dried parsley optional, to sprinkle over sandwiches right before serving
Instructions
- Combine all seasonings with the Good Seasons Italian dressing mix in a small bowl.Place roast in the bottom of a slow cooker and rub seasonings over the meat.Pour the water over the seasoned roast.
- Cover and cook on high for one hour, then 8 hours on low until the roast is tender and falling apart.
- When done, remove meat onto a plate. Shred the meat, discarding any large pieces of fat. Return meat to the crock pot to keep warm.
- To make the hoagies, lay open the hoagie buns on a baking sheet covered in foil for easy clean up. Using tongs, drain meat well and place evenly onto buns. Cover with the sliced provolone cheese. I like to use about two slices per hoagie.
- Place hoagies under broiler in the oven and broil until cheese is melted. Sprinkle with a bit of dried parsley, if desired. Serve with potato chips or sweet potato fries and a green salad. Any leftover meat freezes well. Enjoy!