Place roast in crockpot. Pour beef broth and juice from peppers on top of the roast.
Add remaining ingredients except hoagie buns, cheese and cornstarch.
Cook on low for 6-8 hours.
Shred beef and return to the juices. (If desired, combine cornstarch with 2 tablespoons cold water. Mix well and stir into juices. Turn onto high for 15-20 minutes to thicken).
Add beef to buns and top with a slice of provolone. Broil until melted.