2 lb raw Beef Roast (your choice which cut. I use sirloin)
2 cups of water
16 oz. jar sliced pepperoncinis
2 TBSP black pepper
2 TBSP Basil
2 TBSP Oregano
4 cloves of garlic, minced
1 tsp Thyme
1 loaf french bread
1 stick of butter, melted
2 TBSP garlic salt
1 package provolone cheese slices
In a crock pot, add beef roast, 2 cups of water, all the juice from the pepperoncini jar and half of the pepperoncinis in the jar (reserve the rest for adding to the sandwich!), black pepper, basil, oregano, garlic, and thyme.
Let cook on low heat all day while you work. Come home and remove the meat from the juice. Slice the meat thin and then go back with the knife and chop up all the thin slices so you have shaved meat. Place all them eat back into the juices.
Preheat oven to 400°F
Cut the bread lengthwise. Melt the butter and stir in 2 TBSP garlic salt. Taking a basting brush, soak both sides of the bread with butter mixture.
Line a large baking sheet with parchment. Place butter soaked bread butter side up on baking sheet. Bake for 5 minutes. Remove from heat. Line bottom piece of bread with sliced provolone and place it back in the oven for 5 minutes. Remove when melted.
Using a spoon with holes, scooop up generous scoops of meat and place on the bottom piece of bread. Repeat until bottom of bread has a large mound of meat going all the way down the length of the bread. place more provolone slices across the entire top of the meat, overlapping a bit. Place topper bread on top and wrap entire sandwich in foil.
Place foil wrapped sandwich back in the oven for 5 minutes.
Remove from oven. Cut into quarters and serve hot with the juices on the side for dipping and cold pepperoncinis.
Awesome served with Italian Fried Potatoes!