Pepperoncini Beef Sandwiches
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 lbs. beef roast, trimmed
4-5 cloves garlic, minced
1 (16 oz) jar sliced pepperoncinis or banana peppers, undrained
crusty sandwich rolls (I used ciabatta rolls)
sliced provolone cheese
Heat oil in a pot. Combine salt and pepper and rub into meat. Sear roast on all sides until browned. Transfer to a slow cooker and add garlic and pepperoncinis. Cook on high until liquid comes to a boil, then turn to low and cook until roast shreds easily with a fork (total cooking time, 6-8 hours). Or cook on low 8-10 hours until fork-tender.
Slice rolls and spread lightly with mayonnaise if desired. Top with shredded beef. Add a slice of provolone and place under broiler until bread is toasted and cheese is melted. Makes 10-12 servings. (Recipe from Our Best Bites).