Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
Spray inside of 4.5-quart slow cooker and large skillet with cooking spray. Heat skillet over medium-high heat. Sprinkle beef with salt, Italian seasoning and pepper; cook 3 to 5 minutes or until browned on each side, turning once. Place beef in slow cooker.
Add broth to skillet, stirring to loosen brown bits from bottom of skillet; pour over beef in slow cooker. Pour undrained tomatoes over beef. Cook on LOW 8 to 10 hours or HIGH 4 to 6 hours, until beef is very tender. Remove beef from slow cooker and shred with two forks; return to slow cooker.
To serve: Place 2 pieces of cheese on bottom of each roll. Top evenly with shredded beef, giardiniera and peppers. Serve with cooking juices for dipping, if desired.
Per Serving: 697 calories; protein 35.9g; carbohydrates 72.5g; fat 28.2g; cholesterol 81.8mg; sodium 1485.9mg.