1 2-3 lb chuck roast (keep in mind it must fit in your crock pot)
1 can Campbells french onion soup
1 can low sodium beef broth
1/2 jar of whole peppercinis with liquid (about 15)
1 teaspoon dried basil
1 teaspoon dried oregano
Provel or provolone cheese
French bread, rolls, or buns.
Place chuck roast in bottom of crock. Add broth, soup, peppercinis with liquid, basil and oregano. Cook on high for 5 hours or low for 9 hours. It should be falling apart when done. Remove peperoncinis and cut off stems. Slice peperoncinis and set aside. Shred beef discarding any fat. Add peperoncinis and beef back to crock pot. Toast buns, add cheese and place the beef mixture with a little juice on the buns. The beef should be hot enough to melt the cheese.
You can melt the cheese in a small dish in the microwave and pour on top of the sandwich.