1 3-4 pound roast ( I usually buy rump, but a tender chuck roast is fine, too)
2 16-oz jars pepperocini peppers, NOT drained, sliced
2 large yellow onions, sliced
2 bell peppers, sliced
1 cup water
1 TSP fresh ground black pepper
Cut roast into chunks (approx. 4"x4") Put meat into crockpot, along with sliced onions and bell peppers. Season with fresh ground black pepper. Pour Pepperocini peppers (with juice) and water over meat and vegetables. Cover and cook on low 8 hours. Remove meat from crockpot, and shred using 2 forks, then return to crockpot.
To serve, Split open whole wheat hoagie rolls, scooping out some of the bread from the center, to form a "bread shell". Place some of the shredded beef, along with onion and peppers into the "bread shell" Top with Sliced cheese (Provolone or swiss are equally delicious). Place under broiler for 2-3 minutes, or until cheese melts and bread toasts.
The leftovers freeze well.