Heat a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until well browned, about 8–10 minutes total. Transfer the roast to a slow cooker.

Pour about ¼ cup of the beef broth into the hot skillet and scrape up the browned bits from the bottom of the pan. Pour this flavorful liquid into the slow cooker over the roast.

Sprinkle the au jus gravy mix and the Zesty Italian salad dressing mix evenly over the roast.

Add about ½ cup of the sliced pepperoncini and pour in 2–4 tablespoons of the pepperoncini juice.

Pour the remaining beef broth into the slow cooker. The liquid does not need to completely cover the roast.

Cover and cook on LOW for 8–10 hours, or until the beef shreds easily with a fork.

When the beef has 1 hour left add the sliced bell peppers. This will keep the texture soft and not mushy.

Shred the beef directly in the slow cooker, discarding any large pieces of fat as you go. Stir the shredded beef into the cooking juices so it stays moist.

If desired, toast the hoagie rolls in a 350°F oven for 5–7 minutes. Place a slice of provolone on the bottom half of each roll so it melts slightly. This prevents the bottom from getting soggy and lets the top half soak up all the juices.

Pile the shredded beef and peppers onto each roll. Spoon some of the cooking juices over the meat, then top with additional sliced pepperoncini if you desire.