From the Kitchen of:  Bonnie
Source:  Country Woman

 

1	jar (11-1/2 ounces)	pepperoncinis (pickled peppers)
1		boneless beef chuck roast (3-1/2 to 4 pounds)
1/4	cup	water
1-3/4	tsp.	dried basil
1-1/2	tsp.	garlic powder
1-1/2	tsp.	dried oregano
1-1/4	tsp.	salt
1/4	tsp.	pepper
1		large onion, sliced and quartered
10 to 12		hard rolls, split

Drain pepperoncinis, reserving liquid.
Remove and discard stems of peppers; set peppers aside.
Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker.  Add water.

In a small bowl, combine the basil, garlic powder, oregano, salt and pepper; sprinkle half over beef.
Layer with half of the remaining meat, then onion, reserved peppers and liquid.
Top with remaining meat and herb mixture.

Cover and cook on low for 8 - 9 hours or until meat is tender.
Shred beef with two forks.
Using a slotted spoon, serve beef and peppers on rolls.

Yield:  10 - 12 servings.