1. Start by seasoning your chuck roast with salt and pepper on both sides. Place them on the grill at 250 degrees, indirect, for about 2 hours to get some smoke and color on them.
2. Pull the roast out and into a dutch oven on a bed of sliced red onions with enough beef stock to cover the onions, Worcestershire sauce, soy sauce, minced garlic, pepperoncino peppers, butter and Italian Herb Blend.
3. Put the dutch oven back on the grill at the same temperature and cook until the chuck is fork tender, about 2-3 hours.
4. Remove, shred, and pile high on a fresh roll with provolone cheese and top with hot giardiniera.