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Season the chuck roast chunks liberally with salt.
Add the seasoned chuck roast chunks, 1 stick of butter, 1 packet of ranch, 1 packet of au jus mix, and about ¼ of pepperoncini peppers to the crockpot.
Cook on low for 6 hours or until the meat is fall apart tender.
Shred the meat finely.
Toast the rolls for 5 minutes at 350°F to crisp them up.
Build the sandwiches by adding mayo, provolone cheese, the shredded beef, and a few more pepperoncini peppers.
Wrap the sandwiches tightly for a few minutes to help the cheese melt.
Dunk the sandwiches in the leftover au jus and enjoy.