This may well be the easiest slow cooker meal I’ve ever made, and it’s one of the tastiest. Choose a good bakery roll to serve it on, I think good bread really makes this stand out.
Ingredients: 1 packet au jus gravy mix (optional),3-4 lb roast (top round, chuck, london broil, flank, anything works really),1 16 oz jar of pepperoncini peppers, sliced if you can find them that way,swiss or provolone cheese,salt & pepper,hoagie or french bread sandwich rolls
Instructions: For easiest preparation, simply place roast in crock pot and season with salt & pepper. Pour over the sliced pepperoncinis. Fill jar halfway up with water and add it into the pot.,Cook on LOW 6-8 hours, then shred with two forks.,I prefer our sandwiches toasted. In that case, preheat broiler to HIGH. Butter bread, and broil briefly until just toasted golden, remove from oven. Place shredded beef/pepperoncini mixture on bread, top with cheese, and place under broiler just long enough to melt the cheese.,We usually serve ours with roasted veggies, or french fries. Of course when I photographed leftovers I only had chips on hand.Instructions: GARLIC: Make small cuts in the roast before putting it in the slow cooker and insert garlic.,BROWNING THE MEAT: If preferred and time allows, brown all sides of the meat in a skillet for about 8-10 minutes before placing in slow cooker.,AU JUS: After pouring pepperoncinis in, fill jar halfway up with water and add the packet of au jus gravy mix. Shake it up, and pour over roast.