Crock-Pot Shredded Beef Sandwiches

• 1 (11 1/2 ounce) jar pepperoncini peppers (I could only find 16oz jar and used it all)
• 1 (3 1/2-4 lb) boneless beef chuck roast
• 1/4 cup water
• 1 3/4 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground pepper
• 1 large onion (sliced and quartered)
• 10 -12 hard rolls (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b) or 4 -6 large sub buns (if you use soft rolls they will get soggy, but you could try toasting them. I use normal sized sub b)

1. Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
2. Cut roast into large chunks. I cut mine into thirds and then split those in half.
3. Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
4. In a small bowl, combine the seasonings and sprinkle half over the meat.
5. Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
6. Layer the last 1/3 of meat and cover with remaining seasonings.
7. NOTE: I found that my pot was large enough to fit all the slices of meat all on the bottom. I just put 1/2 the spices, all the peppers, onion and pepper juice on top. Then topped it off with the rest of the spices.
8. Cover and cook on low for 8-9hrs or until meat is tender.
9. Once done shred with forks and using a slotted spoon put on rolls.
10. NOTE: If you are using a soft bread, you may want to drain the meat a little more. And for those that can't handle more spice, I wouldn't recommend eating the peppers.

pepperoncini peppers, boneless beef chuck roast, water, basil, garlic, oregano, salt, ground pepper, onion, rolls

Taken from www.food.com/recipe/crock-pot-shredded-beef-sandwiches-431227 (may not work)