Hot & Spicy Italian Drip Beef

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
• Salt And Pepper
• 32 ounces, fluid Beef Stock
• 1 can 28 Ounce Crushed Tomatoes
• 1 jar (16 Ounce) Pepperoncinis, With Juice
• 1 jar (16 Ounce) Hot Cherry Peppers, Drained
• 2 jars (4 Ounces Each) Pimentos
• 1 Buttered, Toasted Rolls (optional)
• 1 Provolone OR Mozzarella Cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chuck roasts dry and season all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.

2. Sear the roasts about 3 to 4 minutes per side until well browned, then transfer them to a 6-quart slow cooker.

3. Pour the beef stock and crushed tomatoes into the skillet, scrape up the browned bits, and bring to a simmer. Pour over the roasts.

4. Add the pepperoncinis with their juice, the drained hot cherry peppers, and both jars of pimentos, drained, around the meat. Cover and cook on high for 4 hours (240 minutes), until the beef is fork-tender.

5. Check that the thickest part of the meat reaches at least 145°F (63°C) and rest it 3 minutes; it should be tender enough to shred. Shred the beef with two forks and stir it back into the juices.

6. Toast the rolls, spread them with butter if using, and fill with the drip beef. Top with a slice of provolone or mozzarella and serve.