Top o’the Line Italiano Sandwiches

I know, still having issues with the titles of my recipes. And, can I really call them MY recipes when they are actually adaptations of something I have heard about or read about. But, really, when you think about that, is a recipe ever new?? Don’t we all just recreate things we have tasted before or heard about. I think this title is funny becauses it mixes in a little Irish with the Italian. Makes me smile!
2 lb roast – anything is fine. I usually buy the cheapest I can.
1 jar of pepperoncinis – you can find these in the pickle aisle. But the ones that are already sliced into rings.
1 onion sliced
1 green or red pepper sliced
1 small can mushrooms, sliced (optional)
Crusty buns (anyone else get a visual with that?)
Sliced cheese – I like anything, but I think swiss might be my favorite on this.
Spray the inside of your crockpot with non-stick spray. Cut your roast up into 3 or 4 huge chunks. Put the meat into the crockpot and cover with the onions, green/red pepper slices, mushrooms and entire jar (juice and all) of the pepperoncinis. Cook on low for about 8 hours, or until you get home after a long hard day at work. Your roast should easily shred apart with a fork – do this just into it is chunky. Preheat your oven to 400 degrees. Slice and butter the sliced part of your buns. Toast the buns in the oven until nice and brown. Top one side of the bun with a good helping of the beef and then top with a slice of cheese. Put this back into the oven and toast until the cheese is melted and bubbly. Serve along with some great homemade French fries and/or roasted brussel sprouts (if your son likes them!).