Ingredients:
2 T olive oil
2 whole Chuck Roasts (2 1/2 to 3 pounds each)
Salt and Pepper
32 ounces, fluid Beef Stock
1 can 28 ounce Crushed Tomatoes
1 jar (16 ounce) Pepperoncinis, with juice
1 jar (16 ounce) Hot Cherry Peppers, drained
2 jars (4 ounces each) Pimentos
6-8 Rolls
Provolone Cheese
Heat the olive oil in a large skillet over high heat. Salt and Pepper the roasts on both sides and then sear each roast until golden brown. About1 1/2 minutes on each side. Remove meat to a plate and set aside. Reduce heat to medium and pour the Beef Stock in the pan to get all of thegoodness from the meat.
Put the Beef Stock and all of the ingredients down to the rolls, into a Crock Pot and cook until the meat falls apart when you touch it. I cooked themeat we had for about 6-7 hours. I had it on high for the first four hours and then turned it to low. I think you can figure on 6 hours. If you have timeit is good to let it stand in the fridge for several hours to allow the fat to harden at the surface. Use a spoon to scoop out the hardened fat. (Some fatis okay.) Then heat it up again on the stove top.
When the meat is heated again remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid. Serve on deli rolls with cheese melted on top. You can also put peppers on the cheese, depending on what people want. It is also good to put some of the cooking liquid on each roll for flavor.