Pepperoncini Beef Sandwiches

• 2- 1/2 pounds Beef Roast (use Whatever Is Cheapest--I Like Chuck Or Cross-rib Roasts)
• 1 pinch Salt And Pepper, to taste
• 1/2 jars (16oz) Peperoncinis (I Use Mezzetta Brand), Plus Extra For Serving
• 1 cup Beef Broth
• 8 whole Sandwich Buns
• 8 ounces, weight Shredded Mozzarella Cheese

1. Trim any visible fat from your roast.
2. Place in the bottom of your slow cooker.
3. Sprinkle with salt and pepper.
4. Place in half a jar worth of peppers (dont include all the juice, just pick out the peppers).
5. Note: If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot.
6. Pour in beef broth.
7. Cook on low 7-8 hours.
8. When its done, remove it from the crock pot and shred beef, removing any fatty bits.
9. Remove the peppers as well, slice them and mix into the shredded beef.
10. For best serving results, toast buns, fill with beef/pepper mixture, and top with cheese and a few extra peperoncinis.
11. If necessary, pop the sandwiches in the oven for a minute or two to melt the cheese.
12. Savor the goodness.

beef, salt, beef broth, sandwich, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/pepperoncini-beef-sandwiches/ (may not work)