Italian Beef Drip Sandwiches

3 pounds beef chuck roast 
1 can beef consomme
3 tablespoons Italian seasoning
1 teaspoon salt
1/4 cup water
1/2 jar (16 oz.) pepperoncini peppers with juice
6 slices of Fontina or Provolone cheese
Buttered, Toasted Deli Rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it's tender.

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve on buttered, toasted rolls with cheese and juices from the pot.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.