Place chuck roast into the bottom of a 5.5 - 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into crock pot and cook on low for 1 more hour.
Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices. Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.
3lb chuck roast, trimmed of visible fat and cut into large hunks
1 envelope Good Seasons Zesty Italian salad dressing mix
8oz pepperoncini pepper slices + splash of juice (plus extra for serving)
8oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
14.5oz can beef broth
provolone cheese slices
10 h 10 min
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