1-First, season the 1 (3- to 4-pound) beef top round roast with 1 to 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Heat 4 teaspoons olive oil in a large skillet over medium-high heat until shimmering, then sear the roast on all sides for about 10 minutes.

2-Next, transfer the roast to a slow cooker and add 1/4 cup water to the skillet, scraping up the browned bits. Pour that into the slow cooker along with 2 cups beef broth, 1 package powdered Italian dressing mix, 1 cup sliced pepperoncini peppers, and 1/4 cup pepperoncini brine. Cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours until the meat is tender.

3-Finishing Touches: Once done, shred the beef with forks or slice it thinly, then reserve the sauce. Preheat your oven to 350°F, split 8 hoagie rolls, top with 16 slices provolone cheese, and bake for 5 to 7 minutes until bubbly. Fill the rolls with beef, add giardiniera, and spoon on sauce as desired.