01 -
Place chuck roast in a 5-6 quart slow cooker. Sprinkle ranch dressing mix and au jus gravy mix evenly over the roast. Top with sliced butter, peperoncini peppers, and pour in the peperoncini juice. Cover and cook on low for 8 hours or on high for 6 hours without removing the lid to avoid toughness.
02 -
Remove lid and shred the roast with forks, discarding visible fat. Shred the meat either inside the slow cooker or on a separate plate. Set aside.
03 -
Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Slice Hawaiian rolls horizontally into tops and bottoms and arrange the bottoms evenly in the baking dish.
04 -
Place 6 slices of provolone cheese evenly on the bottom halves of the rolls. Distribute shredded meat evenly over the cheese.
05 -
Top the shredded meat with 1/4 cup sliced peperoncini peppers, then cover with the remaining 6 slices of provolone cheese. Place the top halves of the rolls over the assembled layers.
06 -
In a small bowl, melt 2 tablespoons butter and stir in garlic salt and parsley. Brush this mixture over the tops of the rolls. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 2-3 minutes until tops are golden and cheese is melted. Serve warm.