4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1 12 oz jar sliced pepperoncini (plus more for serving)
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese
Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
Drain the pepperoncini reserving three tablespoons of the liquid.
Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl. Trim the fat from the roast and season each side with roughly one-third of the seasonings. Place the roast in the slow cooker. Pour the tomato sauce over the roast. Top with the green bell peppers, onions, and pepperoncini. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Use two forks to shred the meat. It should be so tender that it basically just falls apart.
Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don’t get soggy.
Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.
Sprinkle yeast and sugar over water in large bowl of heavy-duty mixer; stir to dissolve. Add salt and mix to blend. Add 2 1/2 cups flour and oil and mix until dough forms ball and cleans sides of bowl, adding more flour 1 tablespoon at a time if necessary, about 5 minutes. Continue mixing until dough is smooth and elastic, about 10 minutes. Cover and let stand in warm draft-free area 1 hour.
Mix all remaining ingredients except cheese in processor until smooth, stopping to scrape down sides of bowl, about 1 minute. (Sauce can be prepared 5 days ahead, covered and refrigerated.)
Turn dough out onto lightly floured surface. Divide in half. Pat each half into round. Let stand 10 minutes.
Preheat oven to 475. Roll each round out on lightly floured surface into circle 1/8 inch thick. Transfer to cake rack or any flat perforated pan. Spread with sauce. Sprinkle with cheese. Bake on rack until edges of pizzas are lightly browned, about 10 minutes.
In a bowl, stir together the vinegar, shallots, oregano, celery seed, Worcestershire, and sugar. Let sit for 15 minutes, then slowly whisk in the oil until emulsified into the dressing. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley, and toss until evenly combined. Add the dressing and toss to combine. Season with salt and pepper.
Serve right away at room temperature, or refrigerate until ready to serve, up to 1 day in advance.