Ingredients:

• 3 lb. eye of round roast (this roast needs to cook for quite a while to tenderize)
• 2 cups beef stock
• 2/3 to 3/4 (16 oz) jar Pepperonchini peppers, drained (use rest for topping on sandwiches if desired)
• 2 (0.7 oz) Italian dressing seasoning packets
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon basil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 6-8 sub rolls
• 10-12 slices Provolone cheese
• Garlic butter: 1 stick butter softened, 1-2 teaspoons garlic powder (to taste), parsley flakes

Directions:

1. Place roast in bottom of slow cooker. Add beef stock, Italian dressing seasonings, Pepperonchinis, pepper, oregano, basil, onion powder and 1 teaspoon garlic powder to slow cooker and stir until well mixed. Cover and cook on low for 6-8 hours or 3 1/2 to 4 on high.
2. While roast is cooking make garlic butter if desired: Mix all ingredients in a bowl until well combined. Cover with plastic and allow to set in refrigerator to meld flavors.
3. When ready to serve cut or shred beef. Cut rolls open and spread with garlic butter. Toast rolls in oven until edges are starting to slightly brown. Remove rolls from oven. Turn oven on to broil.  
4. Fill rolls with meat, drain off au jus, and then cover with a slice of Provolone cheese. Place pan back in oven under broiler until cheese has melted and it beginning to brown.  Remove pan from oven. Add extra Pepperonchini if desired to top of sandwich and serve with a side of au jus for dipping sandwich.