Roast Beef and Pepperoncini Sandwiches
1 jar pepperoncinis
1 chuck or rump roast
slices of provolone cheese (1-2 per person)
hoagie buns or steak rolls
Okay, so if you have never purchased pepperoncinis, they are usually found in the condiment aisle near the pickles. We only used about half of the jar because we only had half a roast (enough for about 3 sandwiches). If you are using a whole roast (4-6 servings), use the whole jar, juice and all.
Start by plopping your roast down in your crock pot then cover it with onion slices. Dump the jar of pepperoncinis in on top, including the juices. Cover and cook on low for 8-10 hours.
When you are ready to eat, pull the roast out and shred the meat with two forks. Using a slotted spoon, remove the onions and pepperoncinis from the crock pot and place in a bowl. Set aside.
Slice the rolls in half and place face up on a baking sheet. Place shredded meat on the bottom half of the roll. Put a slice of cheese on top of the meat. Broil in oven for a few minutes, until the cheese is melted and bun tops are toasted.
Place onions and pepperoncinis on top of meat and cheese, put place bun top on and serve.