Tender, slow-smoked chuck roast is shredded and braised with butter and pepperoncini, then piled onto a toasted hoagie roll with melted provolone cheese. Served with a rich au jus for dipping, this is the ultimate comfort food sandwich.
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Cut the chuck roast into large, uniform chunks.
Season the beef chunks generously on all sides with the ranch seasoning packet.
Place the seasoned beef on a smoker preheated to 250°F for 2-3 hours, until a nice bark has formed.
Transfer the smoked beef chunks to a large Dutch oven.
Add the stick of butter, sliced pepperoncini peppers, and pepperoncini juice to the Dutch oven.
Cover the Dutch oven and return it to the smoker. Continue to cook for another 2-3 hours, or until the beef is fork-tender.
Once tender, remove the Dutch oven from the smoker and shred the beef directly in the pot with the juices.
To assemble the sandwiches, slice the hoagie rolls and spread mayonnaise on the inside.
Layer with provolone cheese, a generous portion of the shredded beef, and a few more pepperoncini peppers.
Toast the sandwiches in an oven or broiler until the cheese is melted and bubbly.
Serve immediately with the reserved juices (au jus) from the Dutch oven for dipping.
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