Crock-Pot Shredded Beef Sandwiches - cooking recipe

Ingredients

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)

Preparation

Drain the peppers, reserve the liquid. Cut off the stems. Set aside.
Cut roast into large chunks. I cut mine into thirds and then split those in half.
Place 1/3 of the meat into a 5-qt. slow cooker. Add water.
In a small bowl, combine the seasonings and sprinkle half over the meat.
Layer another 1/3 of the meat on top. Add the onion, Peppers, and Pepper juice.
Layer the last 1/3 of meat and cover with remaining seasonings.
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.
Cover and cook on low for 8-9hrs or until meat is tender.
Once done shred with forks and using a slotted spoon put on rolls.
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.