The Hyped Italian Stallion 🥪💨
Total Time: ~8 hours 15 mins Yield: 6-8 Servings
🛒 Ingredients
3–4 lbs beef chuck roast
1 packet Italian dressing seasoning mix
1 packet au jus gravy mix
1 cup beef broth
1 cup pepperoncini peppers (with ½ cup juice)
1 medium onion, sliced
4 cloves garlic, minced
1 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
6–8 hoagie rolls or French rolls
Provolone or mozzarella cheese slices (optional)
🌿 Infusion
50–100 mg RSO or distillate (adjust based on tolerance)
2 tbsp butter or olive oil (for infusion)
🔥 Instructions
1. Prep the Infusion
In a small saucepan on very low heat, melt butter or warm olive oil.
Add your RSO/distillate and stir until fully dissolved and evenly combined.
Remove from heat and set aside.
⚠️ Keep heat low—high temps can degrade cannabinoids.
2. Load the Slow Cooker
Place chuck roast in the slow cooker.
Add beef broth, Italian seasoning mix, au jus mix, pepperoncini + juice, onion, garlic, and spices.
3. Cook Low & Slow
Cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is tender and shreddable.
4. Shred & Infuse
Remove beef, shred with forks, then return to the juices.
Stir in your infused butter/oil thoroughly to evenly distribute cannabinoids.
🔥 Tip: Mix well to avoid “hot spots” of potency.
5. Build the Sandwich
Toast rolls lightly if desired.
Pile high with shredded Italian beef.
Top with cheese and extra peppers if you like.
Optional: Dip sandwich in the au jus for that classic “wet” style.
💨 Dosage Tips
Total potency depends on your infusion amount.
If using 100 mg total across 8 servings → ~12.5 mg per sandwich.
Start low, especially if sharing.