Highly Recommended
Oh my god. Got so many juices in my beard right now. The juiciness from the beef and the gravy mixtures, the peppercinis, the everything that can make this sandwich great is doing its job very very beautifully. That is heavenly.
Published June 21, 2026
Oh my god. Got so many juices in my beard right now. The juiciness from the beef and the gravy mixtures, the peppercinis, the everything that can make this sandwich great is doing its job very very beautifully. That is heavenly.
Note: This recipe was auto-generated based on YouTube's auto-generated captions and may contain inaccuracies. Please watch the video for the most accurate instructions and ingredient measurements.
Place the top round roast in the slow cooker.
Pour in beef broth until it's enough to cover/surround the meat.
Season the meat and broth with black pepper, garlic powder, and minced onion.
Add pepperoncini rings and a bit of the juice from the jar.
Apply Italian seasoning on both the roast and in the broth.
Sprinkle au jus gravy packet over the meat and into the broth.
Set slow cooker to low for at least 8 hours (or longer depending on the situation).
Remove the roast and shred it with tongs.
Put the shredded beef back into the juices in the slow cooker to soak up all the flavor.
Toast the sub buns slightly.
Place a slice of provolone cheese on the toasted bun, then add a generous layer of shredded beef.
Add another slice of provolone cheese on top of the meat.
Place the sandwich in the oven to melt the cheese.
Wrap the sandwich in tin foil for a few minutes to let it steam.
Top with pickled jalapenos before serving.
So, till next time, my friends and fans, I've been Tank signing off. Have a wonderful day, night, evening, whenever you're watching this, darling. And always just remember, you're just you're you're fucking awesome. you guys are just fucking awesome. Rock on, my friends. Peace.