Season the beef roast all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 2-3 minutes on all sides.
Place the seared roast into the slow cooker. Sprinkle the Italian dressing mix over the roast. Pour in the beef broth, pepperoncini, and pepperoncini brine from the jar.
Cover and cook on LOW for 6-8 hours.
During the last 40 minutes of cooking, take the roast out and transfer it to a cutting board. Allow it to rest for 10 minutes. Then shred the meat using 2 forks.
Return the shredded meat back to the slow cooker for the remainder of the cooking time.
Serve the beef and pepperoncini on Italian sandwich buns topped with 3 slices of mozzarella or provolone cheese each.
Notes
Nutritional information is for the shredded beef and pepperoncini only.
We can easily make 4 sandwiches from this recipe with some shredded beef leftover.