Pepperoncini Beef Sandwiches

Sorry, forgot to post this one a couple of weeks ago ...

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)
mayonnaise, optional
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).