3-5 lb. chuck, shoulder, or rump roast, fat trimmed
1 packet Italian dressing mix (Good Seasons)
1 can beef broth
1 16 oz. jar pepperoncini peppers, undrained (sliced are prettier, but whole ones are fine)
6 hoagie/sub rolls
12 oz. shredded or sliced mozzarella or provolone cheese
Mix peppers, dressing mix, and beef broth in the bottom of the crockpot. After you trim the visible fat from the roast (you don't need to be too particular: just remove the big chunks of fat), place it in the crockpot. If you need to add a bit of water or beef broth for a larger roast, that's fine - it's okay, too, if it's not totally covered at first. Turn on low and cook for 6-10 hours, until it can be easily shredded with a fork.
Once the beef is shredded, return it to the crockpot. Heat the oven to 350 degrees. Split the rolls, and line or sprinkle them with 2 0z. mozzarella cheese. Toast for about five minutes in the oven.
Put the shredded beef on the rolls and spoon some au jus over the top of the meat before putting the top piece on. You can serve this with Italian giardiniera if you like.
Note: to remove some of the fat, make the day before. Pour the contents of the crockpot into a strainer with a bowl underneath. Refrigerate the au jus, and skim the fat off the top before reheating it with the beef.