1 tsp.salt1/2 tsp. black pepper
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncini or banana peppers, sliced into rings
Crusty sandwich rolls
Sliced provolone cheese
Put the roast to a slow cooker and salt and pepper. Add the minced garlic and the entire jar of peppers. Cook until the roast shreds easily with a fork; low for 8-10 hours or high for 6-8 hours.
For sandwiches, slice the rolls and top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
Recipe adapted from the one at Best Bites.