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Place chuck roast into the bottom of a 6 quart crock pot then sprinkle with salad dressing mix.
Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath.
Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork.
Shred then place meat back into juices inside crock pot and cook on low for 1 more hour.
Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices (if using gluten free buns, toast/broil first).
Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.