Step 1

Cook beef. Place the roast in a 6-quart crockpot. Pour in beef broth (2 cups) and sprinkle salad dressing mix (1 envelope), Italian seasoning (1 tablespoon), and pepper (1/2 teaspoon) over roast. Spread  Giardiniera (25.5 ounces), pepperoncini (8 ounces), and red pepper on top. Top with butter slices (4 ounces). Cover crockpot and cook on low for 8-9 hours, or until meat shreds easily with a fork.

Step 2

Shred then place the meat back into juices.

Step 3

Toast bread. Preheat oven to 350°F. Split buns (6 rolls) in half and lightly butter the inside of rolls. Toast on a baking sheet in preheated oven until barely toasted, 2-3 minutes. Remove bread, and crank the oven to broil.

Step 4

Assemble sandwiches. Using tongs, allowing most of the juice to drain, scoop out meat and peppers on individual rolls. Top with 2 slices Provolone. Place sandwiches on the baking sheet and broil, watching them closely, just until the cheese melts.

Step 5

Serve + enjoy! Serve extra cooking juice in individual bowls for dipping and pass extra Giardiniera and pepperoncini. Enjoy!!