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Roast Beef:

1 small beef roast
1 jar of pepperoncini
4 cloves of garlic
1 package of mushrooms

Put roast in crockpot with all the juice from the jar of pepperoncini. Slice the garlic as well as 3-4 peppers and put them in with the roast. Cook for 4 hours, add the mushrooms. Cook for another hour. Roast should be done by then. I cooked mine total for 6 because I just went to bed and let it go overnight. XD

For the sandwiches I added in some cooked tomato, broccoli, and green onions topped with feta cheese. You could also slice up more peppers and add them to it. This meat was enough for 6 sandwiches.

Potato Salad:

6 large russet potatoes
Garlic powder
Green onions
Sour Cream

Cut the potatoes into bite sized pieces, boil till they are tender. DO NOT LET THEM GET TOO SOFT or they will turn into mashed potatoes. You do not want this, a few pieces mashed is okay, but you don't want the whole thing turning to mush!! Run them under cold water as soon as possible to stop the cooking.

Chop the green onions and mix them with the potatoes, add a couple dashes of garlic powder. Then mix in enough sour cream to lightly coat the potatoes. Honestly I think its best to let the salad sit in the fridge overnight so the onions and garlic can flavor the sour cream.

Salad:

1 head of romaine
1 small cucumber
3 radishes
1 tomato
Olive Oil
White Vinegar
Dried Oregano
Feta Cheese

Chop all vegetables and mix in a bowl. Sprinkle the oregano over top and drizzle over the olive oil and vinegar. Add feta over top.


Serving:
Serve the beef in a fresh roll, either homemade or from the bakery.
The salad is best when the potato salad is underneath and then the regular salad on top with the dressing (oregano, olive oil, vinegar drizzled on top so the dressing soaks down over the potato salad). Also good with pepperoncini on the side or chopped on top!

Allergy warning – recipe contains dairy products