Ingredients
Scale
- 4 pound Chuck roast
- 1 jar Mild Sliced pepperoncini peppers
- 1 stick butter
- Ranch seasoning packet
- Brown gravy packet
- 2 cups beef stock
- Provolone cheese
- Hoagie rolls, toasted
- Mayo
Instructions
- Cube Chuck roast into 6 large chunks.
- Season them on all sides with your favorite beef seasoning.
- Smoke them at 250F for 2 hours until they have some bark build up.
- Transfer beef to a Dutch oven then add in beef stock, butter, pepperoncini peppers,, ranch and brown gravy packets.
- Place back on the smoker or in the oven at 300F for another 2-3 hours until fall apart tender.
- Remove the beef from the Dutch oven then shred it.
- Whisk together all of the juices in the Dutch oven to ensure the gravy properly forms. Add water or beef stock if needed.
- Assemble sandwich on a toasted hoagie roll with mayo, shredded beef, pepperoncini peppers and provolone cheese.
- Dip in the au jus drippings and enjoy.
- Prep Time: 10 minutes
- Cook Time: 5 hours
