Please tell me you're in the mood for a seriously yummy shredded beef sub sandwich! Then tell me you've either got an Instant Pot (electric pressure cooker) or a slow cooker and I'll be over the moon! No matter which one (or both) that you own, it means you're all set to make these Lazy-Butt Beef Subs with Caramelized Onions and BBQ Mayo
In a large skillet over medium high heat, brown roast on all sides in a bit of oil; place the roast into the slow cooker; pour the jar of pepperoncini and their juices over the roast. Cover the slow cooker and cook on the low setting for 8-10 hours, or until the beef is very fork-tender.
Remove the beef from the cooking liquid in the slow cooker to a cutting board; shred the beef using two forks.
Using the saute setting on the IP, add a bit of olive oil; when the oil is hot, add the roast, browning it off on all sides. Pour the jar of pepperoncini and their juices over the roast. Lock the IP lid into place. Use the manual button to choose the high pressure setting for 75 minutes, bringing the IP to full pressure.
When the timer sounds, use a natural release, slowly letting the pressure in the IP come down on it's own. Open the IP and check the roast - the beef should be very fork-tender; remove the beef from the cooking liquid in the IP to a cutting board; shred the beef using two forks.
Preheat a large, greased cast iron skillet over medium high heat; when the skillet is nicely hot, add the shredded beef, allowing the beef to crisp and cook, tossing occasionally.
Meanwhile, place the toasted buns onto a baking sheet. Dress the buns with a bit of the bbq mayo; top with the warm beef, then add caramelized onions and the provolone slices. Pop the subs into a very hot oven for just a few minutes until cheese melts. Serve at once!