Sear the Meat (Optional): Over medium-high heat in a skillet, add a drizzle of oil. Sear the roast on both sides until nicely browned, about 4-5 minutes per side.

Pour in a bit of beef broth to deglaze the pan, scraping up any delicious brown bits before mixing it with the rest of the broth.

Add to Slow Cooker: Place the roast into a 6 qt. slow cooker and sprinkle the dry Italian dressing mix and Italian seasoning over the top.

Pour in the Broth: Add the beef broth, sliced pepperoncini, and ½ cup of pepperoncini juice.

Cook Low and Slow: Cover the slow cooker and set it to cook on low for 8 hours, or high for 4-5 hours.

Shred the Beef: Once cooked, carefully remove the roast to a cutting board and shred it into bite-sized pieces using two forks.

Prep the Rolls: Split the hoagie rolls lengthwise, slather them with butter, and tuck in some provolone cheese.

Toast or broil until the cheese has melted.

Assemble & Serve: Top the freshly toasted rolls with the shredded beef and sliced pepperoncini. Serve hot, with a side of au jus for dipping and giardiniera, if desired.