Peppery Beef Sandwiches

I found this recipe in BHG's "Biggest Book of Slow Cooker Recipes," which we received as a wedding present. My doctor was telling me about a dish very similar to this that she and her husband make, it sounded delicious and so I wanted to try it.

• 2.5- to 3-pound boneless beef chuck roast (or venison) cut into 1" cubes 
• 1 large onion, chopped 
• 1/4 cup Worcestershire sauce 
• 1 tablespoon instant beef bouillon granules 
• 1 teaspoon dried oregano, crushed 
• 1/2 teaspoon dried basil, crushed 
• 1/2 teaspoon dried thyme, crushed 
• 2 cloves garlic, minced 
• 3 Tablespoons A-1 steak sauce (I added this, so it could be optional) 
• 1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers 
• 8 hoagie buns or any sandwich rolls, split and toasted 
• 6 ounces Swiss cheese 

Directions

1. In a 3.5- to 4-quart Crockpot combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. 
2. Cover; cook on low for 10 hours or on high for 5-6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. If using low-heat setting, turn to high. Cook, uncovered for 30 minutes more, stirring often to break up meat. 
3. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4" from heat about 1 minute or until cheese melts. Add top half of buns. (I usually skip the broiling step as it just takes more time when you've got 4 hungry kids.)