DOUG'S SLOW COOKER ITALIAN BEEF SANDWICHES
This is a recipe my dad (Doug) brought home one day. It's unknown to me where the original recipe came from, but it will always be my dad's Italian beef recipe to me. A Chicago favourite and a family favourite!

5 pound beef roast of the "chuck" variety (arm chuck, shoulder chuck, etc)
1 cup water
7-10 beef bullion cubes
1 jar (16oz) whole pepperoncini peppers
2-3 heaping tablespoons of minced garlic

Place roast in slow cooker. Pour 1 cup water over roast. Set all bullion cubes into water around roast. Using sharp knife or kitchen scissors, carefully cut off the tops of the pepperoncini and place in slow cooker (careful, as pepper juice may squirt when cutting). For a more mild beef, pour half of the jar's pepper juice into slow cooker. For a beef with a little more kick, use the whole jar of pepper juice. Spread garlic across top of beef.

Cover and cook on high for 6 - 8 hours, until beef falls completely apart and into the juices. (Around the five or six hour mark, I will sometimes use a fork and knife to cut the beef up into smaller pieces to help the shredding process.)

Serve on crusty hoagy rolls or Dutch Crunch rolls with Shredded Monterey Jack cheese.