1 Tbsp minced garlic
1 tsp rosemary
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
1-3 cans beef broth
1 tsp Worcestershire sauce
10 whole peppercorns
1 bay leaf
1/2 large onion, cut into chunks
For the onions:
1/2 Tbsp EVOO
2 large onions, thinly sliced
1/2 tsp salt
For the peppers:
1 large red bell pepper, cored, seeded and sliced into strips
1 large green bell pepper, cored, seeded and sliced into strips
For the sandwiches:
Provolone or Mozzarella slices
Hoagie rolls
In a small bowl, mix garlic, rosemary, thyme, salt and pepper. Rub spice mixture onto all sides of the roast, then place in the slow cooker. Pour the broth into the side of the roast until it just covers the meat. If the broth doesn't cover the roast you can add water and top with onions. Add the Worcestershire sauce, peppercorns, and bay leaf to the broth. Cover and cook on low until the meat flakes apart easily with a fork, about 9-12 hours. An hour before the meat is done, prepare the onions and peppers. In a skillet, heat the oil. Add the onions and salt and cook until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly, about 30-35 minutes. Add 1 Tbsp broth to the pan if it becomes too dry. The onions should turn golden and the flavor should be sweet. Transfer to a serving bowl, then add the peppers to the skillet and cook stirring often until soft, 8-10 minutes. Remove the meat from the slow cooker to a cutting board and shred with a fork or slice with a knife. Strain the gravy to remove fat. Pour 1/4 cup broth into a small bowl for each serving. Preheat the oven to broil. Split the bread open and top with 2 oz of beef. Top with onions, peppers, and cheese and broil until the cheese melts. Place on a plate with broth for dipping.
