1 boneless beef chuck roast (approx 3 lbs), cut into 1-inch cubes
1 large onion, chopped
1/4 cup Worcestershire sauce
1 tbsp instant beef bouillon granules
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
2 garlic cloves, minced
1/2 cup pickled peppers, chopped
8 hoagie rolls, split and lightly toasted
6-oz sliced Swiss cheese
Combine the roast, onion, Worcestershire sauce, bouillon, and spices in a 3 1/2 to 4-quart slow cooker or crockpot.
Place lid on cooker and cook on low for 10 hours or on high 5 to 6 hours. Remove the lid and stir the mixture to break up the meat. Stir in the pickled peppers then cook on high, without the lid, for 30 more minutes, stirring often.
Using a slotted spoon, spoon the meat onto the bottom half of the prepared hoagie rolls. Top each with the Swiss cheese.
Place sandwich bottoms on a cookie sheet and broil 4-inches from the heat for about 1 minute or until the cheese melts.
Add the top half of the rolls and serve.