1 Jar (11-1/2 oz) pepperoncinis or banana peppers
1 boneless beef chuck roast - 3 1/2 to 4 lbs
1/4 cup water
1 3/4 tsp. dried basil (I used fresh)
1 1/2 tsp. garlic powder
1 1/2 tsp. dried oregano (I used fresh)
1 1/4 tsp. salt
1/4 tsp. pepper
1 large onion
Drain pepperoncinis reserving liquid. Remove and discard stems. Set aside
Cut roast into 3 large chunks, place 1/3 of the meat in 5 qt. slow cooker. Add water
In a small bowl, combine basil, garlic powder, oregano, salt, and pepper. Sprinkle 1/2 over beef
Layer with remaining 1/2 of meat, then add onion, reserved peppers and liquid. Top remaining with remaining meat and herb mixture
Cover & cook on low for 8-9 hours. Shread meat with 2 forks. Serve on rolls
Add mozzeralla or provolone cheese if you like
Makes about 10 sandwiches
