Pat the beef dry with paper towels. Rub all sides with Italian seasoning, dried oregano, salt, and black pepper. Optionally, heat a skillet over medium-high heat and sear the roast 3-4 minutes per side until browned to add caramelized flavor. Skip searing to save time.
3.5 pounds beef chuck roast, 2 tablespoons Italian seasoning, 1 tablespoon dried oregano, salt, black pepper
Place sliced onion wedges and smashed garlic cloves in the bottom of the crockpot. Set the seasoned roast on top. Pour beef broth around the sides so it comes halfway up the roast but does not cover it completely. Add the pepperoncini peppers and 3-4 tablespoons of their brine over the top.
1 medium onion, 5 cloves garlic, 2 cups beef broth, 1 cup pepperoncini peppers with juice
Cover and cook on low for 8 hours or on high for 4-5 hours. Check doneness by inserting a fork into the thickest part. The meat should shred easily with no resistance and reach an internal temperature of 190-205°F.
Transfer the roast to a cutting board and let rest 5 minutes. Use two forks to pull meat into shreds, discarding large fat pieces. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing the solids to extract all juice.
Simmer the strained liquid over medium heat for 10-15 minutes until reduced by half and slightly thickened. Taste and adjust seasoning with salt and black pepper. Return shredded beef to the crockpot or serving bowl and pour some of the reduced liquid over to keep moist.
salt, black pepper
Serve the shredded beef on toasted Italian sandwich rolls with extra au jus on the side for dipping.
8 pieces Italian sandwich rolls
