1 onion, sliced

1 beef roast , cubed into chunks

10-15 cloves garlic, leave whole

1 jar Pepperoncini

1 can/bottle dark beer

3 beef bouillon cubes

1 T dried oregano

1 T fennel seeds

1 T herbs de Provence

Rolls or rye bread

Deli sliced thin Provolone (1-2 slices per sandwich)


Place onion and garlic in bottom in crock pot

Add beef to onion

Pour in jar of pepperoncini with half the juice, beer, bouillon cubes and spices

Cook on low 8-10 hours

To serve:  Slice open your roll, top with a generous portion of beef, onions and a few pepperoncinis.  Top with 2 slices of provolone and broil open faced until cheese melts.  Top with remaining bun and enjoy.


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