Turn this tender, flavorful beef into a mouth-watering hoagie.
Ingredients
- 1
(3- to 4-pound) beef top round roast
- 1 to 1/2 teaspoons
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
- 4 teaspoons
olive oil
- 1/4 cup
water
- 2 cups
regular or low-sodium beef broth
- 1 (0.7-ounce) package
powdered Italian dressing mix
- 1 cup
sliced pepperoncini peppers
- 1/4 cup
pepperoncini brine (from the jar)
TO SERVE:
- 8
hoagie rolls
- 16 slices
Provolone cheese
-
Mild or spicy giardiniera
Description
-
Season 1 (3- to 4- pound) top round roast all over with 1 teaspoon kosher salt if using regular beef broth (or 1 1/2 teaspoons if using low-sodium beef broth) and 1/4 teaspoon black pepper.
-
Heat 4 teaspoons olive oil in large skillet or Dutch oven over medium-high heat until shiimmering. Add roast and sear until browned and crusty on all slides, about 10 minutes total. Transfer the roast to a 5-quart or larger slow cooker.
