Place the roast in the crockpot and pour in the broth and pepperoncini juice.

Sprinkle on the seasoning and garlic powder, then add the peppers.

Cover and cook on low for 8 hours, until the beef pulls apart easily.

Shred the beef and return it to the juices for 10 minutes.

Pile it onto rolls, add provolone, and broil briefly until the cheese melts.