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Place sliced onion and pepperoncini to bottom of crockpot. Mix both cans of soup, beefy onion mix and mix well. Place roast on top of mixture. Sprinkle with seasonings and rotate roast to coat. Push roast down into mixture and add can of consume over roast.
Cover and cook on low for 8 hours or high for 4 hours, or until the beef easily shreds apart with a fork.
Remove 3 cups of the liquid from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10-15 minutes.
Transfer the beef to a shallow dish and shred with a fork.
Place the sandwich rolls on a baking sheet and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.