1 whole beef chuck roast or sirloin tip roast, about 4 lb
2 cups beef broth
1/4 cup italian seasoning
1 teaspoon salt (adjust to taste)
1 jar (16 oz) pepperoncini peppers, undrained
deli rolls
butter
provolone or cheddar cheese slices
combine all ingredients (except rolls, butter and cheese slices) in a crock pot. do not drain pepperoncini-pour entire jar into the crock pot. cook at low heat for 8 to 10 hours. (i started with a completely frozen roast and it took about 10 hours to be fork tender.) remove roast from crock pot and place in a large bowl. discard any large fat pieces. use two forks to shred the meat. remove pepperoncini from the crock pot and stir into shredded meat (i like to remove the stems from the peppers at this point, but that is optional). if desired, strain remaining liquid in the crock pot, reserving the strained juices. serve meat and peppers on the rolls with a small bowl of the juices for dipping. recipe from noemptychairs
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