• In a medium bowl, whisk the onion soup mix, beef broth, Worcestershire sauce, soy sauce, garlic powder, black pepper, and salt.
• Stir in the pepperoncini peppers and juice.
• Place the chuck roast in a slow cooker and pour the liquid mixture over the top. Cook on low for 8 hours, or 5 hours on high, until tender.
• Shred the beef with two forks, then return to the slow cooker to soak in the juices for 10-15 minutes. Adjust seasoning as needed.
• Place a slice of cheese on rolls and toast under a broiler until golden. (Or toast the rolls plain and place the cheese on top of the meat.) Pile shredded beef onto rolls, spooning plenty of juice over the meat.
• Serve immediately with extra juice for dipping (au jus).

Tips

• Homemade Onion Soup Mix: Mix 1 tbsp onion powder, 1 tbsp dried onion flakes, 1 tsp garlic powder, 1 tsp dried thyme.
• Customize the Heat: Add more pepperoncini or jalapeños for extra spice.
• Oven Option: Brown the beef in a Dutch oven, add broth and seasonings, cover, and roast at 300°F for 4-5 hours.
• There is a kick of spice to this recipe. To reduce the spiciness of this dish, without losing flavor: Use fewer peppers (start with 2-3 peppers instead of the full jar, and adjust based on taste). The juice from the pepperoncini peppers also contributes to the spiciness. You can reduce the amount of juice used, or replace part of it with extra beef broth or water. This will reduce the overall heat without sacrificing too much flavor.You can add additional beef broth, water, or even a bit of unsalted tomato sauce to further dilute the spice level. This will help mellow out the heat without changing the consistency too much.To counterbalance the heat, you can add a small amount of brown sugar or honey (start with 1 teaspoon) to the recipe. This can help mellow the spiciness by balancing the acidity and heat with sweetness.