Ingredients

• 3-4 lb roast, trimmed of fat
• 1 package Good Seasons Italian dressing mix
• 1/2 of a 16 oz jar of pepperoncini peppers, including the juice (in my store, these are next to the pickles)
• 1 can beef broth
• swiss or provolone cheese slices
• rolls (the crusty rolls from the bakery are nice but hamburger buns work fine too)

Directions

1. Put first four ingredients in the crockpot. 
2. After 5 hours on low, shred meat and cook another 3 hours on low. 
3. Add meat to rolls and melt the cheese under the broiler.

**I have waited to shred the meat up until the last hour or so before eating. It doesn't seem to make a difference.