We had my version again this past weekend. A 3-4 lb boneless chuck, a packet of Ranch Dressing powder (if it hasn't been mentioned b4, there is also Ranch Dip mix powder, not the same!), 16oz jar of pepperoncinis and juice (remove stems), 1 cup of beef broth. Rub the beef with the Ranch mix, pour over the pepperoncinis and cook about 6 hours on high until the beef slides off a fork. Shred the beef, chop up the pepperoncinis, defat the juices (put in a bowl and set it outside this time of year, takes about 30 minutes to 'set'). Everything goes back into the crockpot to keep warm. Split open a roll, top with beef and peppers, add a slice of smoked gouda and under the broiler to melt the cheese. A small bowl of the broth for dipping on the side.