1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
2 cups beef broth
1 ounce Italian salad dressing mix
1 cup pepperoncini peppers with juice
sliced provolone cheese
sub rolls
Season the beef with salt and pepper and sear in a large dutch oven over medium high heat until a dark brown crust forms on all sides (about 2 minutes on each side). Add the beef broth, dressing mix and pepperoncini peppers over the roast and cook in a 325 degree oven for 3 hours before shredding with forks. Split sub rolls and layer each side with sliced provolone cheese. Place shredded beef and pepperoncini on the roll and close.