FOODIE FRIDAY -- Italian Drip Beef

Again, I’ve taken a recipe and made it my own. The original of this recipe was from The Pioneer Woman’s blog, but I adapted this to Italian Drip Beef in a crockpot.
Italian Drip Beef

1 2.5 to 4 lb. Chuck Roast
2 onions, sliced
3 cloves garlic, peeled and smashed
¼ cup soy sauce
1 cup dry sherry
2 cups beef broth
3 Tbls. Italian seasoning

Place ingredients in crock pot with the meat on top of the onions and garlic. Cook for 8-10 hours on low. Shred meat, remove the remaining fat and discard. Return meat to crockpot, cook on low for ½-1 hour.

Cut and toast deli rolls. Add provolone cheese and broil until bubbly, top with desired amount of meat. Add pepperoncini or dip in au jus, if desired.