Italian Beef Sandwiches

-- from “Best of Country Slow Cooker Recipes Vol. 2”
published by Taste of Home

1 jar (11 ½ oz) pepperoncinis
1 boneless beef chuck roast (3 ½ - 4 lbs)
¼ cup water
1 ¾ tsp dried basil
1 ½ tsp garlic powder
1 ½ tsp dried oregano
1 ¼ tsp salt
¼ tsp pepper
1 large onion, sliced and quartered
10-12 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
Editors note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.
My note:  Very tasty.  Pepperoncinis are not spicy, so this is not a spicy dish (although I did leave the pepperoncinis off my kids' sandwiches).