Foto: RecipeGirl
Ingredients
10 servings
- Two 14.5-ounce cans beef broth
- 1 medium sweet yellow onion, (chopped)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon minced garlic
- 1 whole bay leaf
- Two .7-ounce envelopes dried Italian salad dressing mix
- 5 pounds chuck roast
- 16 ounces jarred pepperoncini
- 10 hoagie rolls
- 10 slices Swiss cheese
- sauteed peppers, onions and/or mushrooms, (optional)
Steps
-
In a saucepan, combine the beef broth with the onion and all of the spices (through the salad dressing mix). Stir well, and bring to a boil.
-
Place the roast in your slow cooker insert. Pour the broth mixture over the roast.
-
Cover, and cook on low for 8 hours. Pour the jar of pepperoncini (juices and all) over the meat, put the lid back on and cook for an additional 2 hours.
-
Remove the bay leaf, and shred meat with a fork.
-
Serve the beef on warmed hoagie rolls. These are delicious with sauteed onions, peppers and/or mushrooms. Add the Swiss cheese and broil to melt. Serve immediately.
Nutrition Facts (per serving)
Macronutrients
Calories68834% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 2.500
Per Serving
Rp 250/serving
🏠 Save ~Rp 5.000 compared to buying!
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| Two 14.5-ounce cans beef broth | - | - | - |
| sweet yellow onion | 1 medium | - | - |
| freshly ground black pepper | 1 teaspoon | - | - |
| dried oregano | 1 teaspoon | - | - |
| dried basil | 1 teaspoon | - | - |
| dried parsley | 1 teaspoon | - | - |
| minced garlic | 1 teaspoon | - | - |
| bay leaf | 1 whole | Rp 25.000/kg | Rp 2.500 |
| Two .7-ounce envelopes dried Italian salad dressing mix | - | - | - |
| chuck roast | 5 pounds | - | - |
| jarred pepperoncini | 16 ounces | - | - |
| hoagie rolls | 10 | - | - |
| Swiss cheese | 10 slices | - | - |
| sauteed peppers | - | - | - |
*Estimated market prices, may vary by region
Source: RecipeGirl
Loading comments...