Ingredients:
2 ½ pound roast ( chuck, arm or sirloin tip)
¾ tsp salt
1 16 oz jar pepperoncini, undrained
1 cup beef broth
1 large onion, sliced
6 Tbsp butter
6 hoagie rolls
12 slices provolone cheese
Directions:
Place beef roast in a 6-8 quart slow cooker. Add the salt, pepperoncini with the brine, and the beef broth.
Cover and cook on low until the meat is very tender. 8-10 hours.
When the meat has finished cooking, heat 2 Tbsp of the butter in a large skillet. Add the sliced onion to the skillet. Cook until tender and browned. Approximately 10 minutes.
Remove the roast from the slow cooker and shred. Add the meat back to the slow cooker to keep warm.
Spread the remaining butter onto the rolls. Warm the rolls in the oven or place under the broiler until toasted. Heap each roll with meat, caramelized onions and a few pepperoncini. Place 2 slices of cheese on top and return to the oven or broiler until the cheese is melted.