Ingredients
1 boneless beef chuck roast (4 to 5 pounds) 4 teaspoons Montreal steak seasoning3 tablespoons butter1 medium onion, chopped2 celery ribs, chopped1 small carrot, finely chopped1/2 cup seeded and chopped pepperoncini1/2 cup fresh basil leaves, thinly sliced4 garlic cloves, minced2 cups beef broth1-1/2 cups chili sauce1 bottle (12 ounces) beer3 tablespoons reduced-sodium soy sauce1 tablespoon dried rosemary, crushed1 bay leaf1/4 teaspoon salt1/4 teaspoon pepperASSEMBLY:18 mini buns, splitAdditional chopped pepperoncini, sliced red onion, dill pickle slices and stone-ground mustard, optional
Preparation
Trim roast; sprinkle with steak seasoning. Cut roast in half. In a large skillet, heat butter over medium heat; brown meat in batches. Transfer meat and drippings to a 6-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-8 hours or until meat is tender.
Remove roast; cool slightly. Strain cooking juices, discarding vegetables and bay leaf; skim fat. Shred meat with two forks. Return meat and cooking juices to slow cooker; heat through. Using tongs, place meat on bun bottoms. Serve with cooking juices for dipping and top as desired.
