3-4lbbeef roast(chuck, blade or round recommended)
1teaspoonsalt
1/4teaspoonblack pepper
1packageItalian dressing mix or garlic herb seasoning
2cupslow sodium beef broth
1jarpepperoncini peppers with juice*
12sub or hoagie rolls
12slicesprovolone, havarti or mozzarella cheese
Instructions
Place roast in a 4-6 quart crockpot. Season all over with salt, pepper and Italian dressing mix.
Pour beef broth and 3/4 cup brine from the jar of pepperoncinis into the bottom of the crockpot. Add 1/2 cup sliced pepperoncini peppers on top. (*For less spice, use only the brine and no peppers)
Cook on low for 10-11 hours until fall apart tender (if you want it to cook more quickly, cut into 3-4 smaller pieces and cook for 8 hours).
Shred beef in juices and serve on buns with cheese and additional pickled pepperoncinis as desired.