Reserve the liquid from the pepperoncini

If the pepperoncini isn't sliced, thinly slice it

Peel and slice the onion

Place the chuck roast in the middle of the slow-cooker bowl

Pour the pepperoncini over the roast

Put the onion slices over the roast

Sprinkle the minced garlic evenly over the roast

Sprinkle the oregano, Italian seasoning, black pepper, and onion powder evenly over the roast

Pour the reserved liquid from the pepperoncini over the roast

Pour the beef broth over the roast

Cook on low for 8 hours in your slow-cooker (_if you need this roast faster, cook on high for 4 hours instead, but note that it will be tougher_

Just before serving, shred the meat using a two large forks or a large fork and stirring spoon