2 pounds thinly sliced chuck roast
Salt and pepper to taste
1 tablespoon cornstarch
½ cup water
1 onion, thinly sliced
1 tablespoon minced garlic
2 green bell peppers, thinly sliced
8 slices provolone cheese
8-pack sandwich buns (toasted optional)
Season chuck roast with salt and pepper to taste, then place in a gallon zip-lock bag. Add cornstarch to the bag and shake until the meat is covered.
Add the water, onion, garlic and bell peppers. Close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 4 hours, or on low for 8 hours.
Serve on toasted buns and top with provolone cheese.
Serve with roasted sweet potato fries.