Trim fat from roast. Place roast in crock pot, cover with pepperoncini peppers (in liquid).
Cook 7-8 hours on low. Remove peppers (I usually save the jar in the morning and put the peppers back in it to throw them away in).
Shred beef and mix in AuJus Seasoning. If you want it to make it a little less spicy, drain about half the liquid using a turkey baster.
Cook another 30 minutes on low in crock pot. Serve on hoagie rolls.