Directions

• Heat vegetable oil over medium-high heat in a large skillet.
• Cut roast into 4 large chunks.
• Sear roast in skillet on all sides until browned, transfer to slow cooker.
• To a large bowl, add all remaining roast ingredients and stir well, pour over meat in slow cooker.
• Cover and cook on low for 8-10 hours, until roast is super tender and easily shreds with a fork.
• Once tender, remove roast to a plate and cool to room temperature until you’re able to shred it.
• Let juices from slow cooker cool slightly and then strain fat. I like to use a fat separator.
• Pour juices into a medium sized sauce pan.
• Shred meat back into slow cooker and ladle about 3 spoonfuls of pan juices over the meat.
• The meat should look moist and juicy but not too wet.
• Cover the slow cooker and let meat cook on low for 1 hour to warm and absorb juices.
• When ready to serve the sandwiches, bring the rest of the juices in the pan to a simmer.
• Toast the hoagie rolls in an oven preheated to 425°f.
• Add the beef and cheese, return to oven just until cheese is melted.
• Add the sliced pepperoncini and cherry pepper hoagie spread.
• Serve the pan juices in little bowls on the side for dipping.