Recipe Friday - Italian Beef Sandwiches

3-5# pot roast
5-6 cloves of garlic, halved
2 cans beef broth
1 Tbsp oregano
Salt & Pepper
1 small jar pepperocinis, sliced, not drained
1 small onion, chopped
1 green bell pepper, chopped
Hoagie or Sub Rolls or Ciabatta Bread
Swiss or Provolone Cheese slices, Mustard, Mayonnaise

Lightly brown pot roast in pan (optional depending on your time). Place roast in crock pot. Cut slits in roast and embed halved pieces of garlic. Pour beef broth over roast. Sprinkle with oregano, salt and pepper. (Oregano is the key to the flavor.) Cover and let roast cook 3-5 hours until fork tender.

Remove roast from crock pot and tear apart or shred with fork. Add chopped onion, pepper, and pepperocinis (along with pepperocini juice) to broth. Begin to simmer and add shredded roast back to mixture. Simmer for another hour to infuse or blend all of the flavors.

With tongs, grab tongs full of meat and squeeze juice out. Place on toasted roll or bread. Optionally top with cheese, mustard and/or mayo depending on your tastes.