Place the chuck roast in the bottom of the slow cooker.

Sprinkle the Italian dressing mix over the top.

Pour the reserved banana pepper juice and beef broth over the chuck roast.

Flip the chuck roast a couple times and then pour ½ of the banana pepper rings on top of the roast.

Cook on HIGH for 5 hours or LOW for 8 hours.

Remove the chuck roast from the slow cooker and place into a large bowl. Using 2 forks shred the beef. Pour in the rest of the banana peppers. Spoon in some of the reserved juice from the slow cooker. This helps keep the shredded beef moist and adds flavour.

Tip: To serve, lightly toast one half of a hoagie roll. If you are feeling on the wild side add a little butter. Then place ½ cup of the shredded beef on the roll and then lay a ½ slice of provolone on top. Place under the broiler for 1-3 minutes or until the cheese is melted. Serve hot.