Italian Beef Drip Sandwiches

This recipe is so easy, it boggles my mind. How can something SO simple be SO good? Well, I am not complaining. I'll take more of these type of recipes any day.

Ingredients:

2.5 - 3 lb beef chuck roast
half a jar of peperoncinis with juice (my jar was 12 oz)
half a jar of hot cherry peppers with juice - also a 12 oz jar (if you don't like spice, just use the whole jar of peperoncinis)
1 packet of italian dressing seasoning OR 3 tbsp italian seasoning + 1 tsp of salt
1.5 cups of beef broth
french bread rolls
provolone or mozzarella cheese

Directions:

Throw in all the ingredients except the bread and cheese. Set the slow cooker for 6-8 hours on low.

Once cooked, shred the meat.

Sorry for the glare in the photo - capturing these pics in real time don't allow ideal lighting. Yikes!

Halve the french bread and butter or spray with coconut oil. Place them underneath the broiler for a little bit - don't take your eyes off of it because it will brown FAST. Once toasted, add shredded beef, add a slice of provolone or a sprinkle of mozzarella, return back to the broiler and watch until the cheese melts.

Top the sandwich with the other half of the french bread and serve with the au jus from the slow cooker. It is SO good. Simple and tasty. What more could you ask for in a recipe?