1 jar (11-1/2 ounces) pepperoncinis

1 boneless beef chuck roast (3-1/2 to 4 pounds)

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 pepper

1 large onion, sliced and quartered

10 to 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 seasonings; 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.