Pulled Beef Hoagies

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This is without a doubt the best shredded beef I have had in ages.



It turned out totally tender and full of wonderful flavor. The cooking liquid turned out perfect for serving along side or drizzled over the beef...or both.

You could either make sandwiches like I did, or serve it along side some cheesy mashed potatoes or polenta.


I drizzled some of the juice (used some for dipping too) over the beef and melted on some provolone cheese (pepper jack would be good), then added some pepperoncinis. 
SCRUMPTIOUS! 
Oh, and make sure to drizzle your bread with some olive oil and give it a good toast. 
Makes a big difference.

I couldn't help picking in the meat while I was shredding it, to the point that I wasn't even hungry for supper and had to wait until this morning to try it in a sandwich. 

Yes, it is that good. 

And yes, I eat stuff like this for breakfast. 
Not to mention things like Spaghetti O's right out of the can or cold spaghetti 
out of the container while standing in front of the fridge. 
That's just the way I roll.

And the fact that it is a no-brainer and so simple to make, it's such a Win-Win! 
Crock pot cooking at it's finest!

Linked with Foodie Friday and Weekend Potluck.


Pulled Beef Hoagies

2 1/2-4 lb Chuck Roast
1 large Onion, sliced
3 Cloves Garlic, chopped
1/4 cup Tamari (Soy Sauce will work)
1/4 cup Sherry
4 whole Pepperoncinis with enough juice to make 1/2 cup
1 cup Beef Broth
1 tsp Italian Seasoning
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
1 Bay Leaf

Combine all the ingredients except roast into a crock pot. Place roast on top and wet top of roast with some of the juice. Cover and cook on low 8-9 hours.

Remove roast and shred with a fork. Place meat into a bowl; drizzle on 1/4 cup of the juice from the crockpot and cover to keep warm.

Strain the remaining liquid and reserve for serving. Let sit or place in the fridge for the fat to separate and remove, if desired. Make sandwiches and drizzle over meat or serve along side for dipping.

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