Italian Beef Sandwiches

This recipe is courtesy of my mom and her co-worker Carol. Italian beef sandwiches are a staple of Chicago. I'm not sure how authentic these are, but my dad, a Chicago native, says they're pretty on par with what you find there. Husband loved this one - another great Crock Pot recipe for the arsenal.

Ingredients:
3 to 5 lb sirloin roast or rump roast (I used the latter)
1 tsp garlic powder
1 tbsp Italian seasoning
salt and fresh ground pepper
2 beef bouillon cubes
1 (10-ounce) jar mild pepperoncini peppers (preferably ones presliced)
water

Trim the roast of any excess fat. Rub the roast with the garlic powder, Italian seasoning and generous amounts of salt and pepper. Cut the roast into three large chunks. Place in Crock Pot or slow cooker. Add the entire contents of the jar of peppers, the bouillon cubes and cover (or nearly cover) the roast with water.

Cook on low for 8 hours or until the beef shreds easily. Serve on toasted buns with a slice of provolone cheese. I like to pour some of the juice over the meat and even dip the top bun into the juice.

These sandwiches do have a bit of kick. If you don't like spicy, don't use the entire jar of peppers or drain some of the juice from the jar before adding to the Crock Pot.