3 lb. beef roast*
1 can beef broth or consomme
1 envelope onion soup mix**
4 or 5 pickled pepperoncini peppers

For the sandwiches:

6 hoagie sandwich buns
12 slices of smoked provolone cheese***
mayonnaise
spicy brown mustard****

*Nearly any cut of beef roast will work. I use beef chuck or sirloin tip roast.
**I used beefy onion soup mix, but regular onion or French onion works too.
***Regular provolone cheese, Swiss, Monterey Jack or mozzarella cheese all work.
****Any type of mustard you like or prepared horseradish sauce will work.

Place peppers in slow cooker and lay beef roast on top of the peppers. Sprinkle onion soup mix around the beef roast, then pour the beef broth over all and place lid on slow cooker.

Cook on low 8 hours or on high 4-5 hours or until roast is tender.

Remove roast from slow cooker to a plate or platter and let rest while you prepare the other ingredients. Reserve broth. Save peppers to eat or discard.

Preheat oven to 400*.

Line a baking sheet with foil and prepare buns by spreading with mayonnaise and then with spicy  mustard or horseradish spread, placing them on the foil lined baking sheet as you get them done.

Slice or shred the beef roast and spoon a little of the broth over it to keep it moist. Heap prepared beef onto the prepared buns. Half each slice of cheese and place 4 halves of cheese on top of each portion of beef. Leave sandwiches open faced and place in oven.

Heat until cheese is melted, 5-10 minutes.

Remove from oven and place tops on buns. Ladle broth from slow cooker into individual serving bowls to dip sandwiches into.

Enjoy!