Recipe courtesy of Celeste Podojil
1 onion, sliced
1 beef roast, cubed into chunks
10-15 cloves garlic, leave whole
1 jar Pepperoncini
1 can/bottle dark beer
3 beef bouillon cubes
1 T dried oregano
1 T fennel seeds
1 T herbs de Provence
Rolls or rye bread
Deli sliced thin Provolone (1-2 slices per sandwich)
Place onion and garlic in bottom in crock pot
Add beef to onion
Pour in jar of pepperoncini with half the juice, beer, bouillon cubes and spices
Cook on low 8-10 hours
To serve: Slice open your roll, top with a generous portion of beef, onions and a few pepperoncinis.
Top with 2 slices of provolone and broil open faced until cheese melts.
Top with remaining bun and enjoy.
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