Instructions

• Trim excess fat from the roast and pat it dry. Season both sides with 2 teaspoons salt and 1/2 teaspoon ground black pepper.
• Heat 1 tablespoon vegetable oil in a cast-iron skillet or Dutch oven over medium-high heat. Brown the roast on all sides, about 10 minutes, using tongs to develop a crust.
• Transfer the browned roast to the slow cooker.
• Pour 2 1/2 cups beef broth into the hot skillet to deglaze, scraping up browned bits with a wooden spoon or spatula. Pour the deglazing liquid into the slow cooker over the roast.
• Evenly sprinkle 1 tablespoon Italian seasoning, the 0.7 oz pack dry Italian dressing mix, and 1 teaspoon dried oregano over the roast. Add 1 bay leaf. Add the 8 oz sliced pepperoncini and the 8 oz roughly chopped Giardiniera (drained—do not add the Giardiniera juice). Reserve additional pepperoncini and Giardiniera for topping if desired.
• Cover and cook on low for 8–10 hours or on high for 4–6 hours, until the meat is very tender and shreds easily (about 202°F internal if using a thermometer).
• Remove the roast from the slow cooker to a cutting board and discard the bay leaf. Shred the meat with two forks.
• Skim any fat from the cooking liquid in the slow cooker using a spoon or a fat separator, then return the shredded meat to the slow cooker.
• Stir the meat into the cooking liquid, cover, and cook on low for 30 minutes so the meat absorbs the juices.
• While the meat finishes, preheat the oven to 350°F. Split the 6 hoagie rolls and place them cut-side up on a sheet pan. Toast in the oven about 5 minutes or until lightly golden.
• Using tongs or a slotted spoon, pile the shredded beef onto each toasted roll. Top each sandwich with 2 slices of extra sharp provolone (12 slices total for 6 sandwiches).
• Place the assembled sandwiches under the broiler on high just until the provolone melts (watch closely), about 1–2 minutes. Remove immediately.
• Top sandwiches with additional pepperoncini and chopped Giardiniera as desired. Serve with some of the cooking jus on the side for dipping.