Begin your Italian Beef Sandwiches by heating a skillet over medium-high heat. Once hot, add the chuck roast and sear it for about 5 minutes on each side until a beautiful brown crust forms.

With the roast seared, carefully pour in one cup of beef broth into the skillet. Using a wooden spoon, scrape up the delicious browned bits from the bottom of the pan, and let the mixture simmer for about one minute.

Transfer the seared roast to your slow cooker. Sprinkle the Italian dressing mix evenly over the top, then add the pepperoncini peppers. Pour the deglazed broth mixture over everything.

Cover the slow cooker and set it to low heat, allowing it to cook for 8 hours.

Preheat your oven to 350°F (175°C). Place the hoagie rolls on a baking sheet and toast them for about 5 minutes, or until golden and crispy.

When the beef is tender, shred it right in the slow cooker, mixing it with the cooking liquid. Load the toasted hoagie rolls with the shredded beef mixture and top with provolone cheese.