• Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.
• Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.
• Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.
• Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.

For the sandwiches:

• To make the sandwiches, first preheat the oven to 425 F.
• If the rolls did not come pre-sliced, slice them lengthwise using a large serrated bread knife. Do not slice them all the way through (that way the top bun is still connected and so the meat doesn’t fall out the back end).
• Place the bread onto a baking tray and lightly brush the tops with oil. Transfer the tray to the oven and bake for 3-5 minutes, just enough to toast the bread.
• Once the rolls are toasted to your liking, fill it with a large scoop of the shredded meat.
• Top it with some extra pepperoncini peppers if desired or other fillings such as lettuce or onions. Then place a few slices of provolone cheese on top!
• Transfer to a serving platter and serve with a side of the leftover gravy from the pot and some potato chips. Enjoy!