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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Margo Messer
3 to 4 pounds roast, I used chuck roast
several cloves of garlic, I usually use 5 cloves cut into thirds but could also use 4 teaspoon minced garlic
½ to 1 jar Pepperoncini peppers, seeded and sliced
2 medium onions, cut in half and sliced
Provalone cheese
Hoagie Rolls
Lay sliced onions in bottom of crockpot. Slice garlic cloves into thirds lengthwise, make slits in roast and insert garlic all over roast (depending on how much garlic you like). Put roast into crockpot and pour pepperoncinis and liquid over onions and roast. Cook on low 6 to 8 hrs or until falling apart.
I added a can of beef broth about 1 ½ or 2 hours before done. Serve on hoagie rolls with provolone or mozzerella cheese, and your choice of condiments. Used provolonoe cheese and mayonnaise. Be sure to drain juices or your hoagies will be soggy! When making the sandwiches, place meat in rolls, cover with cheese, (zap in a microwave for a few seconds if desired). Don't forget to use the pepperoncini in the sandwiches.