Ingredients
1 boneless beef chuck roast (4 to 5 pounds)2 medium onions, coarsely chopped1 jar (16 ounces) sliced pepperoncini, undrained1 jar (8 ounces) pickled jalapeno slices, drained1 bottle (12 ounces) beer or nonalcoholic beer1 envelope onion soup mix5 garlic cloves, minced1/2 teaspoon pepper12 kaiser rolls, split12 slices provolone cheese
Preparation
Place roast in a 4- or 5-qt. slow cooker. Add the onions, pepperoncini, jalapenos, beer, soup mix, garlic and pepper.
Cover and cook on low until meat is tender, 8-10 hours.
Remove meat. Skim fat from cooking liquid. When cool enough to handle, shred meat with 2 forks and return to slow cooker; heat through. Serve 1/2 cup meat mixture on each roll with a slice of cheese.
