2 Tbsp olive oil
3.5 – 4 lb. whole beef Chuck roast, trimmed as desired
1 3/4 cups beef broth (low sodium)
¼ cups water
3 tablespoons Italian seasoning
1 tsp salt
1/2  jar (16 oz) Pepperoncini peppers, with juice
submarine or steak rolls
sliced provolone cheese

Preheat oven to 275°F.

In a heavy oven-safe pot or dutch oven, add 1-2 Tbsp olive oil. Over medium-high heat, add chuck roast. Add the roast and sear for 4 – 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 -5 minutes for each side. Remove dutch oven from heat. Add beef broth, water, Italian seasoning, salt, and pepperoncini peppers.  Stir to combine seasonings with liquid.

Cover dutch oven and bake in preheated oven for 5-6 hours, or until meat is fork-tender and falling apart. Remove from oven and shred meat. Return to dutch oven.

To assemble the sandwiches – Preheat oven to 400°F. On a large cookie sheet, toast deli rolls (butter is optional) for 5-10 minutes. Top toasted rolls with warm shredded beef & sliced provolone cheese. Return to oven 3-4 minutes, or until cheese is melted. Serve hot.

Source: The Pioneer Woman, via Delish