Pepperoncini Beef (or Pork) Sandwiches

Source: Our Best Bites

Ingredients:
1/2+ teaspoon kosher salt
1/2+ teaspoon freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat (OR, and I might even like this better: ~3 lbs boneless pork ribs)
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained  (these come in various heat levels - apparently the jar that looks exactly like this but is labeled "mild pepper rings" are the ones I need to look for next time for Callie's zero heat tolerance level)
Optional: 1 small packet dry Italian dressing
Crusty sandwich rolls (my fave are ciabatta rolls)
Sliced provolone cheese
Mayo

Directions:
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.  (Or you can just skip the searing part like I do - especially when I have frozen pork ribs - I just toss them in the bottom of the crock pot and sprinkle the salt and pepper on top.)

Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis and dressing mix if using. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.


For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place open face under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted.  Place the top of the bun on the melted cheesy/meat side.  Serve immediately. Makes 12 large sandwiches.  Leftovers freeze wonderfully and are especially good in Creamy Baked Taquitos, or on salads, nachos, burritos, etc.

Notes:
I made this first for my birthday dinner a few years ago and have made it occasionally since (when my mom has generously gifted me a frozen beef roast, usually - this is my favorite way to make roast beef).  But recently I when I was craving it and all I had in my freezer was pork ribs, I decided to try it that way (the idea was sparked by a commenter in the original post, so thank you to that anonymous person!).  I made the sandwiches the same way as described and was licking my lips the whole meal.  And the few meals that followed.  And then I mixed the leftovers into our favorite taquito recipe instead of shredded chicken and about died all over again.  Seriously.  Fave status, for sure.