• Season 2 lbs. pot roast liberally with salt & pepper. Heat 1 tablespoon olive oil over medium high heat and sear beef on all sides before placing in the slow cooker. Browning the beef before placing in the slow cooker is optional but adds extra flavor.
• Add 2 cups low-sodium beef broth to the hot pan, scraping up any brown bits from the bottom of the pot. Whisk in  2 tablespoons Worcestershire, 1 tablespoon soy sauce, and   3 cloves minced garlic or frozen garlic cubes, then pour over the beef in the slow cooker.
• Top with 2 sliced onions.
• Cook on low 6-8 hours adding 2 sliced bell peppers during last 45 minutes.
• Preheat oven to 400°F.
• Open sub rolls and brush or spray with olive oil. Add sliced provolone and cook for about 5 minutes or just until cheese is melted and rolls are golden brown.
• Using tongs, shred or slice beef and transfer to rolls, topped with onions and peppers.

SERVING SUGGESTIONS

• Serve with a crisp green salad and chips on the side.

SWAP SUGGESTIONS

• Protein: Swap beef for 2 lbs. for 2 lbs. chicken breasts or thighs.
• Cheese: Provolone cheese can be swapped for Swiss, cheddar, or American.

WEEKEND PREP / MAKE AHEAD

• Slice onions and bell peppers and store in an airtight container in the refrigerator for up to 4 days.