3 to 4 pounds beef chuck roast
1 tablespoon salt
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
2 cups beef broth
1 cup water
1 packet Italian dressing mix
1 jar sliced pepperoncini peppers
1/2 cup pepperoncini juice
1 onion, sliced
4 cloves garlic, minced
4 to 6 hoagie rolls
Provolone or mozzarella cheese, optional
Season the beef with salt, black pepper, oregano, basil, garlic powder, onion powder, and red pepper flakes
Place the sliced onion and minced garlic in a slow cooker or Dutch oven
Add the beef on top
Pour in the beef broth, water, Italian dressing mix, pepperoncini juice, and pepperoncini peppers
Cook on low for 8 to 10 hours or until the beef is very tender
Shred the beef with two forks
Return the shredded beef to the juices
Toast the hoagie rolls if desired
Pile the beef onto the rolls
Top with provolone or mozzarella cheese if desired
Serve with extra cooking juices for dipping