Spray the slow cooker pot with nonstick cooking spray like Pam™ and place the beef roast to the pot. Pour in the beef broth and add the Italian seasoning and garlic powder. Cut the butter into slices and place on top of the meat.

Spread the banana peppers in an even layer over the top of the roast, then add the 2 Tablespoons of the liquid from the banana pepper jar. Place the lid on the slow cooker and set to cook on low for 6 hours or high for 4 hours.

When the meat is finished cooking, remove it from the pot and save the juices from the slow cooker. Shred the Italian beef with a fork and set it aside to cool slightly.

Preheat your oven to 400° F and line a baking sheet with parchment paper. Open and unroll the pizza dough on a lightly floured surface such as a pastry mat, large cutting board, or your countertop. Then use a rolling pin roll it out until it’s around 1/8 inch thick.

Carefully roll the dough up tightly from the longest sides until the roast beef roll resembles a long log.

Cut the roast beef roll into 10 even slices, about one inch thick. Place the slices on the parchment lined baking sheet.

Place in preheated oven and bake for 18 to 20 minutes, until the pizza dough is golden brown. Remove from oven.

Serve with the hot au jus from the slow cooker for dipping.