Wonderful served on French baguettes
Original recipe yields
8–10 servings
Cooking day instructions
Cut roast into approximately 4x4 chunks. Put meat into large roasting pan with onion and green pepper. Sprinkle with fresh ground pepper. Pour Pepperoncini peppers (with juice) and water over meat mixture. Bake at 275 degrees for 5 hours. When meat is done and fork tender, remove beef and shred with 2 forks. Turn oven temperature to warm (or 200 degrees). Return beef into pan, mix with pan juices, and let sit in oven for 1 hour. Cool. Freeze in meal-size portions, using freezer bag method.
Serving day instructions
Thaw meat and gently reheat. Place rolls open on baking sheet. Place a slice of provolone cheese on each half of roll. Place under broiler until melted. Top with beef and serve.
Hint
Pepperoncini peppers can be found in the condiment aisle, next to the pickles.