Place the chuck roast into the bottom of the slow cooker insert. Sprinkle the beef with the Italian seasoning, garlic powder, onion powder, salt, and pepper.
Pour the reserved banana pepper juice, peppers, and beef broth over the chuck roast. Remember to save about half of the peppers to use after the beef cooks.
Tightly place the lid on and set the slow cooker to cook on low for 8-10 hours or on high for 5-6 hours. When the beef can easily shred using a fork, then you know it's done cooking.
Using a slotted spoon, remove the chuck roast from the slow cooker and place it into a large bowl. Using two forks, shred the beef.
Pour in the rest of the pepperoncini pepper slices. Spoon in some of the reserved juice from the slow cooker. This helps keep the shredded beef moist and adds flavor. You can also add the shredded meat back into the slow cooker with the juices.
At this time, taste for salt and black pepper. Add more if needed.
If you're going to make hoagies, then first toast the hoagie rolls; this helps keep the bread from getting soggy from the juice. If you want, add a little butter and garlic powder to the roll before toasting it.
Then place ⅓ cup of shredded beef on the bottom part of the roll with one slice of provolone cheese.
Place the sandwich under the broiler for a minute or until the cheese melts. If you want, add more peppers and other condiments. Place the top part of the roll back on the hoagie and enjoy!