Lazy-Butt Slow Cooker Beef Subs

As seen on Chef Alli's Farm Fresh Kitchen and WIBW 13 News This Morning, January 17, 2014, sponsored by Kansas Farm Bureau.  

1 chuck roast, 3-4 lbs.

3-4 garlic cloves, sliced

16 oz jar sliced pepperoncini peppers, with juice

12 slices Provolone cheese

Your favorite bbq sauce, I love Head Country!

1 generous batch caramelized onions (Learn how to caramelize onions in your oven!)

6 large Hoagie buns, split open and toasted

Using a sharp paring knife, make small slits all over roast and insert garlic slices.  Place prepared roast in slow cooker; pour pepperoncini and juice over roast.  Cover slow cooker and cook on low setting for 8-10 hours, or until beef shreds easily with a fork and is very tender. 

To make subs, place toasted buns on to a baking sheet. Dress buns with a bit of the bbq sauce; top with beef and caramelized onions; add provolone slices.  Pop subs into a very hot oven for just a few minutes until cheese melts. Serve at once!

Now You're Cookin',

Chef Alli