Crock-Pot Beach Boy’s Roast Hoagies
Wednesday afternoon’s are crazy busy over here so I have been using the slow cooker for dinner. I have been making the ‘Beach Boy Pot Roast’ in the crock pot for years. It’s not really what we think of when we think ‘pot roast’, but it makes dang good hoagie sandwiches. It’s one of those amazing slow cooker recipes that cook for 10 hours so you can set it in the morning and have dinner ready to go in the evening!
The original Beach Boy’s Pot Roast only has 3 ingredients. Of course I had to tweak it a little for our preferences. 😉
I have tried to figure out how this roast got it’s name. I have yet to find evidence that the Beach Boy’s made this on their tour bus. 😉 If anyone knows how it got it’s name, I would love for you to share it in the comments!
We serve our Roast, shredded up on toasted sub rolls with melted provolone or swiss cheese.
- 3-4 lb chuck roast
- cloves from 1 whole head of garlic
- 16 oz jar Pepperoncini peppers
- 2 cubes beef bouillon
- 3 Tbsp unsalted butter
- For serving: swiss or provolone cheese and hoagie rolls
Cut small slits all over roast and place garlic cloves inside. Place roast in bottom of slow cooker. Pour peppers and juice all over roast. Place 2 bouillon cubes down in the juice and top roast with butter. Cook on low for 10 hours. When done, place roast, peppers and any stray garlic cloves on a platter. Remove and discard pepper stems. Shred the roast, garlic, and some of the peppers all together. Serve on toasted hoagie buns with lots of melted cheese and more of the peppers as desired. Drizzle some of the Au jus over the meat and serve!