ITALIAN BEEF SANDWICHES

If you want to melt the cheese, preheat your broiler to high, arrange sandwiches (without top buns) on a baking sheet, and broil until cheese melts.

Makes 8 sandwiches

Prep time: 20 minutes

Cook time: 61/4 hours (high)

COMBINE: ARRANGE:

1 Tbsp. black pepper 2 tsp. granulated garlic 1 tsp. each onion powder, dried oregano, dried basil, dried thyme, and kosher salt 1/2 tsp. red pepper flakes 1 beef chuck roast (3–5 lb.), trimmed 1 cup diced onions 1 jar pepperoncini (16 oz.), 3 Tbsp. brine reserved, then drain and chop

1 Tbsp. chopped garlic

2 Tbsp. vegetable oil 1 cup low-sodium beef broth 1 cup cola (not diet) 1/4 cup Worcestershire sauce Sliced provolone cheese, pepperoncini, and cherry peppers

Toasted hoagie rolls

Combine black pepper, granulated garlic, onion powder, oregano, basil, thyme, salt, and pepper flakes. Cut roast into two or three chunks, depending on size. Rub seasoning all over chunks. Arrange onions, chopped pepperoncini, and garlic in bottom of a 6- to 8-qt. slow cooker. Heat oil in a cast-iron skillet over medium-high; sear roast chunks on all sides until browned, about

10 minutes, then transfer to slow cooker.

Deglaze skillet with broth, cola, and Worcestershire, scraping up any brown bits; pour over roast chunks.

Cover slow cooker and cook roast chunks until fork-tender on high setting, about 6 hours.

Transfer roast chunks to a cutting board; shred using two forks. Return shredded beef to slow cooker; stir reserved pepperoncini brine into cooking liquid.

Strain shredded beef and solids from cooking liquid. Layer shredded beef, sliced pepperoncini, cherry peppers, and provolone on buns; serve with “au jus” cooking liquid for dipping.

Per serving: 378 cal; 13g total fat

(4g sat); 148mg chol; 1751mg sodium;

11g carb (1g fiber, 6g total sugars);

52g protein