Crock pot sensation.

When Jellybean was born we were blessed to have a stream of meals dropped off at our house {best gift someone can give new parents}. And one of those dinners came from my girlfriend Jenni. Her Italian Beef subs were beyond delish. My hubby has been thinking about these since then. So six months later, I decided I would make them. Are you ready for this? Simplest recipe ever {besides maybe a pb&j}.

Ingredients:

- 1 to 2lb chuck roast {I would lean more to the 2lb since it does cook down a lot}

- 1 12oz jar of pepperoncini

- 4 beef bullion cubes

- buns {we prefer a soft seedless hoagie}

Put the beef bullion in the crock pot, pour in entire jar of pepperoncini. Put the roast in. Cover with water. Cook on low 8 to 6 hrs. Once done take out shred with fork. Stuff hoagie and top with some of the pepperoncini.

I decided to top with a provolone cheese sauce.

Ingredients:

- 1 tbsp unsalted butter

- 1 tbsp all purpose flour

- 2 cups warm whole milk

- 1 cup grated provolone

- 1/4 cup parmesan

- salt and pepper to taste

Over medium heat melt the butter. Add flour whisking for one minute. Slowing add milk while whisking. Cook for 4-5 mins, until thickened. Remove from heat and stir in cheeses. And salt and pepper. Then drizzled over sandwiches.

For a side I just made a tomato and avocado salad.

Enjoy!

{Sorry about the picture I would have gotten the big Momma camera out, but I was hungry so iphone did the job!}