Step 1

Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.

Step 2

Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.

Step 3

Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.