Cut a chuck roast into big chunks and season liberally with salt
Add the meat to the crockpot with 1 stick of butter, 1 packet of ranch, 1 packet of au jus mix and about ¼ of pepperoncini peppers
Cook on low for 6 hours or until the meat is fall apart tender
Shred the meat finely
Toast your roll for 5 minutes at 350° to crisp up
Add mayo, provolone, beef and a few more pepperoncini's to the toasted roll
Wrap the sandwich tightly for a few minutes to help the cheese melt
Dunk the sandwich in the leftover au jus and serve
