Italian Beef
Roast either Beef / Venison - if you have that available. Shoulder / rump doesn't matter - rump will take a little longer cooking to break it down to shred it up for sandwiches. I have done full deer shoulders before in the crockpot and it works great - need a big 20+ quart roaster more than a crockpot though.
Couple cans of beer, maybe some your buddy left at your house that you don't drink....
1 Jar of pepperoncini peppers - whole, just open it and pour it in juice and all
beef broth to cover the roast if needed and one Italian seasoning packet. I have also added just a bit of lawrys seasoning salt to the roast before placing in the crockpot, but not necessary.
cook for 8-10 hours until the roast will shred with a fork.
I usually remove the roast once it gets to the shredding point and fish out the peppers with a slotted spoon and discard them. Reason being I don't like slimy peppers - prefer fresh crunchy ones on my sandwich. Can leave them in if you like, just a texture thing.
Shred roast and return to juice in crock pot - get some hoagie buns and fresh jar of peppers and chow down.