Preheat your smoker to 250°F using wood of your choice for a balanced smoke flavor. Cut the chuck roast into 6 large chunks and season generously on all sides with beef seasoning, pressing it firmly into the meat.

Place the beef directly on the smoker grates and cook for 2–3 hours, until the exterior develops a deep mahogany color and a light bark forms. The internal temperature should be around 160–170°F before transferring.

Move the smoked beef chunks into a Dutch oven and add butter, pepperoncini peppers, ranch seasoning packet, and au jus packet. Cover with the lid and return to the smoker, or place in a 300°F oven, and cook for another 2–3 hours until the beef is probe-tender and easily shreds apart.

Remove the beef from the Dutch oven and shred thoroughly using two forks. Toss the shredded meat back into the rich juices at the bottom of the pot to keep it moist and flavorful.

Toast the hoagie rolls lightly until golden and crisp on the edges. Spread mayo on each roll, pile high with shredded beef, add extra pepperoncini peppers, and top with provolone cheese, melting it under a broiler for 1–2 minutes until bubbly.

Close the sandwiches and serve immediately, dipping each one into the leftover au jus from the Dutch oven for maximum flavor. Enjoy while hot, melty, and dripping with smoky goodness.