The secret is letting it go all day. By dinner time the whole house smells like heaven.

1 (16-ounce) jar pepperoncini peppers, with juice

1 (1-ounce) packet dry Italian salad dressing mix

6 to 8 sturdy hoagie or Italian sandwich rolls

Directions

Lay the thin-sliced chuck roast in the bottom of a slow cooker, spreading the pieces out a bit so they cook evenly.

Sprinkle the dry Italian salad dressing mix evenly over the beef.

Pour the entire jar of pepperoncini peppers, along with all of their juice, over the top of the meat. You can leave the peppers whole or slice some if you like them mixed into the meat.