1. Place roast in the slow cooker and sprinkle the top with the Italian dressing mix and the au jus mix.
2. Place peppers on top of the mixes, and add the olive oil and oregano.
3. Cook over low heat for 8 hours and shred with two forks.
4. Save the cooking juices for dipping!

For the fried peppers:

1. Cut the banana peppers into rings, fry them in 1 tbsp olive oil on high heat until they are soft and the outsides of the peppers get slightly brown. Season with salt.
2. Add peppers and remaining amount of olive oil to a mason jar.
3. Store in the fridge for up to 2 months.

To build the sandwich:

1. Add peppers, beef, and provolone cheese to a saute pan and cook until cheese is melted and has some crispy bits.
2. Add to a toasty hoagie bun and serve with the au jus from the beef.