Italian Beef Sandwiches

Season the beef roast with salt and pepper. In a large skillet over medium-high heat, sear the roast on all sides for about 3-4 minutes per side until browned.

Remove the roast from the skillet and place it in your slow cooker. Do not discard the drippings in the pan.

Pour the beef broth into the hot skillet to deglaze, scraping up any browned bits from the bottom of the pan.

In the slow cooker, sprinkle the Italian seasoning and zesty Italian dressing mix over the roast. Add the entire jar of pepperoncini peppers, including the juice.

Pour the deglazed beef broth from the skillet into the slow cooker.

Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the beef is tender.

Once cooked, use two forks to shred the beef directly in the slow cooker, mixing it with the juices and peppers.

To assemble, split the hoagie rolls and toast them under the broiler until lightly golden.

Pile the shredded beef onto the bottom half of the toasted rolls. Top with a few extra pepperoncini from the pot, then layer with provolone cheese.

Place the sandwiches back under the broiler until the cheese is melted and bubbly.

Place the top bun on the sandwich. Serve immediately with a side of the cooking liquid (au jus) for dipping.