1 to 2 lb. beef chuck roast (many Italian restaurants favor chuck roast)
1/2 onion, chopped
1 tsp. Italian seasoning (I use Perfect Pinch)
1 tbsp. Italian salad dressing
1/2 (15 oz.) can beef broth (Swanson)
1 (16 oz.) jar whole pepperoncini (Sweet Italian peppers in liquid)
sandwich buns of your choice

Season roast lightly with salt and pepper. Brown in EVOO (extra virgin olive oil).

Add 1/2 finely chopped onion. Combine Italian seasoning and salad dressing with beef broth and add to stock pot.

Add 1/2 jar (about 8 oz.) pepperoncini's and 1/2 of jar liquid to stock pot.

Bring pot to a boil and then simmer on medium heat for 1 or 2 hours until roast falls apart or can easily be broken up.

Serve on buns with remaining pepperoncini's on the side.

Submitted by: Bliss