Slow Cooker Italian Pepperoncini Shredded Beef

2-3 pound beef roast
Salt and pepper
1 tablespoon olive oil
1 tablespoon Italian seasoning (I use Penzey's Italian Herb Mix)
1 1/2 cups beef broth
1 jar pepperoncini peppers plus the juice from the jar
Italian sandwich buns
Provolone cheese slices

Season beef roast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown roast on all sides.

Place browned roast in slow cooker and sprinkle the Italian seasonings over the roast. Pour in the beef broth and the jar of pepperoncinis. Cook on low for 6 - 8 hours.

During the last 40 minutes of cooking, transfer roast to a cutting board. Let rest for 10 minutes. Shred the meat using 2 forks. Return the shredded meat back to the slow cooker and continue cooking for the the remainder of cooking time.

Serve the beef on Italian buns and top with a slice of cheese.