Slow-Cooker Drip Beef Sandwiches

Ingredients

• 1 

  2 1/2-pound piece beef chuck roast

• 1 tsp. 

  minced fresh rosemary

• 3/4 tsp. 

  kosher salt

• Black pepper, to taste

• 1 

  12-ounce jar pepperoncini

• 1 c. 

  beef broth

• 6 tbsp. 

  salted butter, softened

• 1 

  large onion, sliced

• 6 

  soft hoagie rolls, split

• 12 

  slices provolone cheese

• Potato chips, for serving

Description

1. Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
2. 2When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
3. 3Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
4. 4Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.
5. 5Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and the extra cooking liquid on the side for dipping.