This is a family favorite comfort food that’s really easy to make. People usually don’t believe me when I tell them it only takes 5 minutes to prep! I love to make it on busy days when home-cooked dinner seems impossible. I’ll put it into the oven at about noon and it's ready by 6:00; busy family members help themselves as they come and go.
I love adding mushrooms when I have them and I think it would be great with bell peppers, too. I have played around with cooking the meat for longer at a lower temp or shorter at a higher temp--always finding ways to work around my schedule!--and it always turns out great. The key is to make sure there’s enough liquid in the pot. I usually serve it with a green salad.
Place the roast in a large dutch oven. Pour the pepperoncini with juice, beef broth, and italian seasoning over the beef. Add mushrooms if desired.
Cover the pot and place it in the oven for 5-6 hours. The meat is done when it can be shredded with a fork.
Cut the baguette into sandwich-sized chunks, slice open each chunk and place cheese over the inside of the baguettes. Place the bread with cheese slices on a baking sheet and place them in the oven at 350°F until the cheese becomes melty, about 5 minutes.
Add beef with pan juices to toasted bread and top with arugula.
Serve with a green salad and more pan juices for dipping if desired.
