Step 2 place roast in slow cooker and pour salad dressing mixture over the meat. Season the chuck roast with salt and pepper on both sides. Place roast on top. Ingredients 4 lb boneless beef chuck pot roast 2 tsp salt 1 tsp pepper 1 tsp garlic powder 2 tsp italian seasoning 15 oz tomato sauce 2 green bell peppers sliced 2 yellow onions sliced 12 oz jar sliced pepperoncini plus more for serving 10 crusty sandwich rolls split and toasted 20 slices. In the bottom of a 6 quart slow cooker combine the beef stock giardinieara mix italian seasoning garlic peperoncinis and peperoncini juice.
Step 3 cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours. Add the olive oil and heat until the oil just begins to smoke. Heat a heavy bottom skillet over medium heat. Remove roast and shred using 2 forks. Step 3 cover and cook on low for 10 to 12 hours or on high for 4 to 5 hours.
Remove roast and shred using 2 forks. Stir until well combined. Step 2 place roast in slow cooker and pour salad dressing mixture over the meat.
