This is my friend Jayne’s recipe. Thanks, Jayne!
1 2-3 lb chuck or round roast
1 c. beef stock
1 envelope italian dressing mix
1 clove garlic, smashed
1 jar pepperoncini
Sliced provolone, grilled or raw sliced onions, tomato slices, french bread, etc.
Spray crockpot with Pam. Pour beef stock in. Whisk in Italian dressing mix. Season roast with salt and pepper, and add it along with garlic clove to stock in crockpot. Cook on low for 8 – 10 hours. During the last hour of cooking, add sliced pepperoncini and jar juice to taste, depending on how spicy you like things. When done, remove roast and shred, if it didn’t already fall apart. Strain and reserve juice. Assemble sandwiches by splitting bread (heat it in the oven first if you like it crusty), and putting meat, cheese, onions, and tomato slices on. Serve with a small cup of juice to dip sandwich in.