1 Combine beef broth, salt, pepper, Italian seasoning, diced onion, parsley, garlic powder, Bay leaf, and Italian salad dressing mix.
2. Put the roast in the slow cooker.
3. Pour mixture over top of the roast.
4. Add chopped pepperoncini and liquid over roast
5. Cover and cook on low for approximately 10 hours or until pull-apart tender.
6. When done take out the Bay leaf.
7. Shred meat with two forks
8. Serve topped with mozzarella cheese and extra peppers if desired.
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