Ingredients

2 1/2 pounds boneless beef chuck pot roast to 3 pounds cut into 1 inch cubes
1 large onion chopped
1/4 C. Worcestershire sauce
1 Tbsp. instant beef bouillon granules
1 tsp. dried oregano crushed
1/2 tsp. dried basil crushed
1/2 tsp. dried thyme crushed
2 garlic cloves minced
1/2 C. chopped pepperoncini Italian pickled peppers
or other pickled peppers
8 hoagie buns or Kaiser rolls split and toasted
6 oz. sliced Swiss cheese

Cooking Instructions

In a 3 1/2 quart or 4 quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover, cook on low-heat setting for 10 hours or on high-heat for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)