1 cn11.5 oz pepperoncinis 4 lbboneless beef chuck roast 1/4 c water 1 3/4 tdried basil leaves 1 1/2 t garlic powder 1 1/2 tdried oregano 1 1/4 T salt 1/4 t pepper, black 1 ealarge slice and quartered onion, white
Drain pepperoncinis, reserving liquid. Remove and discard stems, set peppers aside. Cut roast into large chunks. Brown beef if desired. Place 1/3 of meat in 5 quart slow cooker. Add water.
In small bowl combine spices. Sprinkle half of mix over meat. Layer with onions, peppers and pepper liquid. Top with remaining meat and herbs.
Cover and cook on low 8-9 hours or until meat is tender. Shred beef.
Serve on rolls or over rice.