2-3 pound chuck/rump roast
3 cups beef broth
1/4 cup worcestershire sauce
1/4 cup sliced banana peppers + 1/4 cup liquid
2 tbs olive oil
2 yellow onions, thinly sliced
3 cloves garlic, minced
2 bay leaves
salt and pepper
4 sandwich rolls
8 slices of provolone or swiss cheese
In a cast iron skillet or Dutch oven, heat the oil on medium high. Salt and pepper the roast on all sides, and sear, Transfer into Crockpot.
In the same pot, reduce heat to medium and add the onions. Cook for 5 minutes and then add the garlic. Deglaze with the worcestershire sauce. Transfer everything into the Crockpot.
Add the banana peppers and juice, bay leaves, and beef broth. Cook on high for 3-4 hours or on low for 5-6 hours. When cooked through, shred the meat.
Remove the bay leaves. Run some of the liquid through a fine mesh strainer to make the au jus. Fill each sandwich roll with meat, onions, and cheese, and put in the oven on 375 for a few minutes until the cheese melts.