Mississippi Mud Roast Sandwich

This is a great meal to use for 2 days...Have the roast the first day and then use for sandwiches the second day.  I think I prefer the sandwich to just eating the roast, but this is largely in part to the amazing little french hoagies that my local grocery store sells.  They are so good!!  So this would be the perfect Sunday meal and then Monday quick meal before FHE!

1 3-4 lb chuck roast
1 packet ranch mix
1 packet Au Jus gravy mix
1/4 cup butter, cubed
4-5 pepperoncinis
1 onion sliced
1 red pepper sliced
1 yellow or orange pepper sliced
8 hoagie French rolls
8 slices provolone cheese
sliced pepperoncinis for serving

In a crock pot place chuck roast and top with ranch mix, Au Jus mix, butter, pepperoncinis, onion, and peppers.  Cook on low for 6-8 hours or until the roast shreds easily with a fork.  Shred the pork and mix all the ingredients together.

Open the hoagie rolls and place a piece of provolone cheese on the open face.  Place under the broiler until the cheese and bread are golden brown.  Remove from oven and take a scoop of meat mixture, place on top of bread.  Top with pepperoncinis and serve immediately.