Source: Crock-Pot Recipe Collection
1 boneless chuck roast (3-4 lbs.)
1 12oz. jar pepperoncini (or pickled, mild peppers)
1 14.5 oz. can low-sodium beef broth
1 12oz. bottle beer
1 onion, minced
2 tbsp dried italian seasoning
1 loan French bread, cut into thick slices (or any rolls)
10 slices provolone cheese
Trim fat from beef and discard. Cut beef, if necessary, to fit in slow cooker, leaving beef as large as possible.
Drain pepperoncini. Pull off stem ends and discard. Add pepperoncini, broth, beer, onion and herb blend to slow cooker; do not stir. Cover; cook on low 8-10 hours.
Remove beef from slow cooker; shred with 2 forks. Return beef to cooking liquid; mix well. Serve on French bread, topped with cheese. Add additional sauce and pepperoncini, if desired.
Makes 8-10 servings.