In a large crockpot, add 1 medium sweet onions sliced thin to the bottom of the pot. Add 2 cloves of diced garlic. Add 1 cup of red wine, 2 tablespoons of Worcestershire, 1/2 cup of black coffee and some spices. (Bay leaves, thyme, white pepper, black pepper and salt to taste) Add 1/2 of a jar of whole Pepperoncini peppers along with half the juice. Add 1 packet of ranch dressing mix. Add 1 packet of AuJus mix. Add 32oz of Beef Broth. Set crockpot to high, put the lid on while you brown the roast.
In a cast iron skillet, melt a stick of butter. Season a 3 pound chuck roast with Garlic Salt and Tony’s Creole seasoning. Brown the roast and the butter together on medium heat. Don’t scald the butter.
Once the roast is browned, move it to the crockpot. Add 1/2 cup of red wine to the cast iron skillet to deglaze the plan, stir to loosen the goodness and pour over roast in crockpot. Cook on high the first hour, then turn down to low till the roast is fork tender. Check at 4-5 hours, as not to over cook.
About an hour before the roast is done, roast bite sized red potatoes, 1/2 a sweet onions quartered and baby carrots, mixed in olive oil and seasoned with garlic salt, black pepper and thyme in the oven on 400 for 40-50 minutes until fork tender. I also like to add some au jus from the roast to the potatoes and carrots.
When the roast and veggies are done, preheat the oven to 375.
Slice a 12 pack of Hawaiian rolls and place the bottom half in a baking dish.
Mix 1/4 cup of Mayo, 1 teaspoon of horseradish and a teaspoon of Worcestershire sauce. Spread over the bottom half of the rolls.
Place a slice of pepperoncinic on each roll.
Cover the bottoms with shredded pot roast and then top with 2 cups of shredded mozzarella, provolone or white chedder.
Add the tops of the rolls over the cheese.
Melt 1/2 stick of butter and mix in 1 teaspoon of garlic salt, 1/2 teaspoon of black pepper and a 1/2 teaspoon of dill. Brush the tops of the rolls with the butter and seasonings and bake at 375 for 15-20 minutes.
About an hour before the roast is done, roast bite sized red potatoes, 1/2 a sweet onions quartered and baby carrots, mixed in olive oil and seasoned with garlic salt, black pepper and thyme in the oven on 400 for 40-50 minutes until fork tender. I also like to add some au jus from the roast to the potatoes and carrots.
When the roast and veggies are done, preheat the oven to 375.
Slice a 12 pack of Hawaiian rolls and place the bottom half in a baking dish.
Mix 1/4 cup of Mayo, 1 teaspoon of horseradish and a teaspoon of Worcestershire sauce. Spread over the bottom half of the rolls.
Place a slice of pepperoncinic on each roll.
Cover the bottoms with shredded pot roast and then top with 2 cups of shredded mozzarella, provolone or white chedder.
Add the tops of the rolls over the cheese.
Melt 1/2 stick of butter and mix in 1 teaspoon of garlic salt, 1/2 teaspoon of black pepper and a 1/2 teaspoon of dill. Brush the tops of the rolls with the butter and seasonings and bake at 375 for 15-20 minutes.
