Ternera a la italiana

Ingredientes

• 1 yellow onion (thinly sliced)
• 1 tablespoon olive oil
• 3 pound boneless beef chuck roast
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 cup low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 16 ounces jar pepperoncini (drained, stems removed and coarsely chopped)
• 1 red bell pepper (chopped)
• 8 hoagie rolls
• 8 slices provolone cheese (or mozzarella, cut in half as needed to fit on sandwiches)

Preparación

1. 1

   Place the sliced onions in the bottom of the slow cooker.

2. 2

   Heat the olive oil in a large heavy skillet over medium-high heat. Season all sides of the beef with the salt and pepper and then add the meat to the hot pan. Brown on both sides, about 3-4 minutes per side. Transfer to the slow cooker, on top of the sliced onion.

3. 3

   Pour the beef broth and Worcestershire sauce over the beef in the slow cooker.

4. 4

   Combine the Italian seasoning, dried thyme, dried oregano, garlic powder and onion powder in a small bowl. Sprinkle evenly over the beef.

5. 5

   Add the chopped pepperoncini and bell pepper to the slow cooker.

6. 6

   Cover and cook on low for 8-10 hours or high for 4-5 hours, until the meat shreds easily with a fork.

7. 7

   Shred the beef. Then continue cooking on high for 20 minutes.

8. 8

   Meanwhile, split the rolls open and place them on a baking sheet, with the inside of the rolls facing up. Broil in the oven for about 2 minutes, until bread is toasted and golden brown, watching the rolls closely so that they don't burn.

9. 9

   Serve shredded Italian beef on top of toasted rolls, topped with a slice of provolone.