Mississippi pot roast cheesesteak

Brown the chuck roasts on both sides in a little vegetable oil (here on an Instant Pot's saute setting; the classic recipe skips browning).

Pour in the pepperoncini brine to deglaze the bottom, then return the meat.

Drizzle a small splash of water over, sprinkle the ranch dressing mix and then the au jus mix evenly over the top.

Distribute the butter slices over the top and place pepperoncini on top.

Cover and slow cook on low about eight to ten hours until fork tender and easily shredded; checked at eight hours and given about another hour. Overcooking makes it dry and chalky.

Ladle out and reserve some of the juices, then pull the beef apart with a couple of forks.

Open the sandwich roll, lay in a couple of thin slices of provolone, and bake in the center of a 400 degree oven 7 to 10 minutes until the cheese melts and the edges toast.

Top with plenty of the pot roast, Cheez Whiz, pepperoncini and sweet pickled red peppers.