CrockPot Spicy Italian Beef

Ingredients

3 Pounds Boneless Beef Chuck Roast
12 Ounces Jarred Pepperoncini Peppers
14.5 Ounces Low Sodium Beef Broth
12 Ounces Beer
1 Medium Yellow Onion (peeled and finely diced)
2 Tablespoons Dried Italian Seasoning

For Serving:
12 Slices Provolone Cheese
12 Medium Submarine Sandwich Rolls

Directions

Trim beef of excess fat (if necessary) and cut into 6 to 6 large chunks.

Place meat in the bottom of a 6 quart or larger slow cooker.
Drain the juice off the jar of pepperoncini peppers and pull off the stems and add the peppers to the slow cooker.

Add the beef broth, beer, onion and Italian seasoning to the slow cooker and stir to combine.

Cover and cook on LOW for 8 to 10 hours.

Using tongs, remove the chunks of beef and place in a shallow dish and shred the meat using two forks.
Add shredded beef back into slow cooker.

To serve: place 1 slice of provolone cheese on the bottom of each opened submarine sandwich roll and then using a slotted spoon, scoop warm meat mixture onto of the cheese allowing the cheese to melt a little bit.

Serve with extra peppers and juice on the side, if desired.