Slow-cooked shredded beef sandwiches

Season the chuck roast very well with salt and pepper on all sides and sear in a Dutch oven, turning once the first side is well seared.

Add thickly sliced onions and cloves of garlic and mix around.

Add beef stock, a little garlic and herb seasoning, and pepperoncini with a little of their brine.

Cover and cook low and slow for hours on the stove or in a very low oven until the meat falls apart.

Take out the meat, shred it finely by hand and discard the fat.

Skim as much fat as possible from the liquid with a spoon ladle, return the beef and simmer a few minutes if needed.

Slice open crusty hoagie rolls, lay sharp provolone on the bottom, add the meat and more cheese on top.

Put in a hot oven to melt the cheese and crisp the rolls.