Roast Beef and Pepperoncini Sandwiches
1 jar pepperoncini peppers (found on the pickle aisle)
1 onion, sliced
1 beef roast
good hoagie rolls
Put the roast in a greased (or lined) crock pot. Season with salt and pepper. Dump sliced onions and the jar of pepperoncinis (juice and all) on top. Cover and cook on low 6-8 hours. Shred the meat with 2 forks. Toast the buns in a toaster oven or under the broiler with cheese on one half until cheese is bubbly. Use a slotted spoon or tongs to put meat and onions and peppers on one half of the roll. Top with the other half and enjoy!
Shred it good! (I like to leave the juices in to keep it all moist. Just be careful not to get too much juice on your sandwich so it doesn't get soggy.)
Gobble it up!