INGREDIENTS
4 lb
beef chuck roast
2 tsp
fresh rosemary
1/2 tsp
kosher salt
1 serving
black pepper
16 oz
pepperoncini
2 cups
beef broth
2 tbsp
salted butter
2 tbsp
olive oil
2 larges
onions
1/4 tsp
kosher salt
1 serving
black pepper
6
sub rolls
6 tbsp
salted butter
12 slices
provolone cheese
1 serving
potato chips