Recipe Details

Ingredients

• 1 

  (3- to 4-pound) beef top round roast

• 1 to 1/2 teaspoons 

  kosher salt, plus more as needed

• 1/4 teaspoon 

  freshly ground black pepper, plus more as needed

• 4 teaspoons 

  olive oil

• 1/4 cup 

  water

• 2 cups 

  regular or low-sodium beef broth

• 1 (0.7-ounce) package 

  powdered Italian dressing mix

• 1 cup 

  sliced pepperoncini peppers

• 1/4 cup 

  pepperoncini brine (from the jar)

TO SERVE:

• 8 

  hoagie rolls

• 16 slices 

  Provolone cheese

• Mild or spicy giardiniera

Description

1. Season 1 (3- to 4- pound) top round roast all over with 1 teaspoon kosher salt if using regular beef broth (or 1 1/2 teaspoons if using low-sodium beef broth) and 1/4 teaspoon black pepper.

2. Heat 4 teaspoons olive oil in large skillet or Dutch oven over medium-high heat until shiimmering. Add roast and sear until browned and crusty on all slides, about 10 minutes total. Transfer the roast to a 5-quart or larger slow cooker.