Place the chuck roast in the bowl of your slow cooker and add the beef broth.

Season with Italian seasoning and garlic powder.

Set aside 2 tablespoons of the butter, then cut the remaining stick into thin slices. Place the slices on top of the beef.

Top with 2/3s of the banana peppers plus half the juice from the banana pepper jar. Set the remaining banana peppers aside.

Place the lid on the slow cooker and set to cook on low for 6 hours or high for four hours.

When the meat is finished cooking, remove it from the pot and shred it.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Cut the entire package of rolls in half and remove the top half of the bread. Spread the meat in an even layer over the bottom half of the rolls.

Top the shredded meat with the remaining banana peppers.

Layer the cheese on top of the meat, then place the top of the rolls on top of the cheese.

Melt the remaining butter in the microwave and brush it over the top of the rolls. Season with Italian seasoning and garlic powder.

Bake in the preheated oven for 15 minutes, until the rolls are golden brown and the cheese is melted.

Reserve some of the cooking juice in the slow cooker for dipping, if desired.