Italian Drip Beef Sandwiches

This recipe, via Baked Bree originally from Pioneer Woman, has been on my "to try" list for a long time. I had leftover chuck this week so I finally got around to making some for lunches. Wow - I'm just sad we didn't try it sooner!!! This is incredibly easy and, just ask Mike, ridiculously good!

(We've really struck gold on a lot of our new recipe attempts this week so there's more food posts to share.)

There's no exact measurements for any of this.  You just throw it in.

chuck roast (I only had 1lb left)
pepperoncini
beef broth
italian seasoning
salt and pepper
hoagie rolls
pepperjack cheese

The original recipe is here.  She uses the oven but I just did all this in the slow cooker.  We made it the day before we planned to eat it.

So here's what we did:
Spray the pot with cooking spray.
Dump in the meat.
Season with salt, pepper, and italian seasonings.  Almost cover the roast with beef broth and a little water.
Put a bunch of pepperoncinis on top and dump in some of their juice.
Put it on low for 6-8hrs (depending on your crock) until it falls apart.
Cool and refrigerate.
Remove hardened fat on top.
Reheat meat and juice.  Pour juice into ramekins and meat on the hoagie rolls.
Top with pepperjack and some sliced pepperoncinis. (I topped my sandwich with sweet peppers just because I really like them but Mike did the pepperoncinis.)
Place under the broiler for a minute or two.
Dunk and enjoy!!!