1-Let the beef rest at room temperature for 15 minutes, then season all over with kosher salt.

2-Heat a large skillet or Dutch oven over medium-high heat and sear the beef on all sides until golden brown, about 10 minutes, avoiding excessive movement to form a crust.

3-Transfer the seared beef to a slow cooker.

4-Lower the skillet heat to medium and add some beef broth to deglaze the pan, scraping up the browned bits with a wooden spoon. Pour this liquid into the slow cooker over the beef.

5-Mix together the Italian seasoning, sugar, garlic powder, onion powder, salt, black pepper, and thyme; sprinkle this seasoning mix evenly over the beef.

6-Add the pepperoncini peppers with their juice, the drained giardiniera, and the remaining beef broth to the slow cooker.

7-Cover and cook on LOW for 8 to 10 hours until the meat shreds easily.

8-Shred the beef inside the slow cooker and stir to combine thoroughly with the cooking juices. Cover and cook on low for another 30 minutes.

9-Toast the hoagie buns in a 350°F (175°C) oven for 5 to 7 minutes.

10-Assemble the sandwiches by placing shredded beef on the buns, topping with provolone cheese, and adding extra pepperoncini and giardiniera as desired.