Heat cast iron skillet over medium-high heat, add avocado oil. Sear the roast for 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.

Preheat oven to 425 F.

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, 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 with shredded pot roast.

Top it with extra pepperoncini peppers. Top a few slices of provolone cheese.

Transfer to a serving platter and serve with a side of the leftover gravy from the pot for dipping.