Green bell peppers, roasted, sliced, optional (**See Gr8 Notes below)
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Heat the olive oil in a heavy skillet and brown the roast on both sides. Place the roast in the bottom of a 6-quart slow cooker.
Mix all the seasonings together and sprinkle over the meat.
Dissolve bouillon cubes in hot water and stir. Pour over the meat and seasonings.
Add ¼ cup of the deli-sliced pepper rings on top of the meat. (You will have extra peppers to use on the side or save the jar with the peppers and juice to use at a later time.)
Add 3 Tablespoons of the juice from the jar of deli-sliced pepper rings to the pot.
Cook on high for 5-6 hours or on low 8-9 hours or until beef is very tender.
Shred the beef with a fork (discard the fat) and place back in the cooking juices.
Stir to combine and allow to cook for another 15 minutes on low.
Stack the shredded beef high on the sliced rolls. Add some of the cooking juice to the sandwich. Top the beef with the Giardiniera or roasted bell peppers.
*The Golden Greek pepperoncinis are a lot hotter than the mild deli style pepper rings or banana pepper so be aware when purchasing. If you are unable to find the sliced peppers, whole banana peppers can be used.** Roasted green bell peppers instead of the Giardiniera are a great addition to the beef sandwiches. Cut the peppers in half, remove the stems and seeds and cut into ¼" strips. Add 1 Tablespoon olive oil to a frying pan and on medium-high heat cook the peppers until they are limp and start to brown, about 15 minutes. Set aside to cool.