Sometimes the easiest recipe is sort of tossed together, right? This is one of them. Just go with the flow of things, but remember that the pepperoncinis will continue to add heat to this dish the longer its around :)
4-5 lb roast (cheapest you can find)
jar of pepperoncinis - if you can find them sliced, great, if not, just chop the top off to remove the stem
garlic (to taste)
A little beef broth
Toss all in crockpot on high for 6 hours or low for 8 to 10. Shred meat. Serve over toasted Italian bread loaves that have been drizzled with a bit of olive oil and layer with smoked provolone cheese. This last time, hubby also sliced up onions super thin and then fried them (unbreaded) to top the sandwiches with…delicious. *note* if you do not like your food super spicy, then do not put in the juice from the pepperoncinis!
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