assignmentPREPARATION
Spray the insert of a 6 or 7 qt. slow cooker with cooking spray.
Combine the salt, pepper, garlic powder and Italian seasoning in a small bowl.
Trim the fat from the roast and season each side with roughly 1/3 of the seasonings and place in the slow cooker. Pour the tomato sauce over the meat. Top with bell peppers, onions and pepperoncinis. Sprinkle with remaining 1/3 of the seasonings on top as well as the reserved pepperoncini liquid.
Place lid on cooker and cook on low 10-12 hours or high for 5-6 hours.
When done, remove meat to a cutting board and shred with 2 forks.
Using tongs or a slotted spoon, place shredded meat along with onions and peppers on the bottom halves of the rolls.
Make sure to drain off most of the liquid so sandwiches won't get soggy.
Top beef, onions and peppers with 2 slices of provolone cheese per roll and place in 250° preheated oven just until cheese is melted.
Serve immediately.