Pepperoncini Beef Sandwiches

Ingredients

• 2 T olive oil
• 1/2 tsp kosher salt, plus more if needed
• 1/2 tsp freshly ground black pepper, plus more if needed
• 3 lbs beef roast, trimmed of excess fat
• 4-5 cloves garlic, minced or pressed
• 1 (16 oz) jar sliced pepperoncinis or banana peppers, undrained
• crusty sandwich rolls
• mayonnaise (light mayonnaise is fine)
• sliced provolone cheese

Instructions

1. Heat oil in a pot or high-sided skillet over high heat. combine salt and pepper and rub it into the meat. Add more salt and pepper, if desired.
2. When the oil is hot, sear the roast on all sides so the outside is browned and a little crispy. Transfer the roast to a slow cooker and add garlic and pepperoncinis.
3. If possible, cook on high until the liquid comes to a boil and then turn to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. Or cook on low 8-10 hours until the beef is fork-tender
4. For sandwiches, slice the rolls and spread lightly with mayonnaise; top with shredded beef. Add a slice of provolone cheese and then place under the broiler 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.