- 1 Beef Chuck Roast Whole, 2.5-4 Pounds
- 1 can Beef Broth
- 3 T Italian Seasoning, I used Penzeys
- 1 t Salt
- 1/4 c Water
- 1 t Minced Garlic
- 8 oz Pepperoncini Peppers, With Juice
- Buttered, Toasted Deli Rolls
- Provolone Cheese
Combine first 7 ingredients in crock pot.
Cover and cook on low for 6-7 hours, or until tender with fork.
Butter the deli rolls and toast in the oven. Don't burn, like I did!
Pile the meat and peppers on the rolls and put the cheese on top. If needed, put back in the oven to melt the cheese. Serve with liquids from the meat.
adapted from Pioneer Woman