Grab a 6-quart crock pot and place the pot roast into the inner pot. For easy cleanup, spray with nonstick cooking spray.

Next, pour the beef broth and the pepperoncini juice over the beef roast.

Next, sprinkle the Italian seasoning, salt, and pepper over the roast and into the liquid.

Shred the roast with two forks on a cutting board. Return the shredded meat to the crock pot. turn the heat to warm. Leave the shredded beef in the crock pot while you prepare the toppings.

Preheat the oven to 350 degrees F.

Wash the bell peppers. Using a sharp knife and cutting board, slice the bell peppers into strips while the shredded pot roast marinates in the cooking liquid.

In a large skillet, add a tablespoon of avocado oil. Use medium-high heat and add the sliced peppers to the skillet. Once they start caramelizing, in 3-5 minutes, turn and allow them to sit again. If you stir constantly, they will not get carmelized but steamed. Once they turn golden brown and caramelize, turn off the heat and set aside.

Next, toast the buns. Spread a bit of softened butter on the inside of the buns and place buttered side down in the medium skillet over low heat. Watch carefully because the buns will burn if you walk away and do anything else.

Grab another slice of provolone cheese and fold it in half again. Add it to the top of the sandwich. Bake the sandwich in a 350 degree F oven for 10-15 minutes or until the cheese melts. Once the cheese is melted, remove from the oven and enjoy!