Servings: 8 to 10

1 (2.5 pound) rump/chuck/stew roast 1 (2.5 pound) rump/chuck/stew roast
1 onion sliced 1 onion sliced
8 whole smashed cloves ( or1 teaspoon garlic powder) 8 whole smashed cloves ( or1 teaspoon garlic powder)
16 ounces pickled sliced pepperoncini peppers with 1/2 cup juice, plus more for serving 16 ounces pickled sliced pepperoncini peppers with ½ cup juice, plus more for serving
3 cups beef broth 3 cups beef broth
1 teaspoon ground black pepper 1 teaspoon ground black pepper
1 teaspoon dried oregano 1 teaspoon dried oregano
1 teaspoon dried basil 1 teaspoon dried basil
1 teaspoon dried parsley 1 teaspoon dried parsley
1 bay leaf 1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (maybe 2 based on some comments, but taste before adding 2) 1 (.7 ounce) package dry Italian-style salad dressing mix (maybe 2 based on some comments, but taste before adding 2)
hoagie rolls for 10 med sandwiches (harder exterior is key for structural integrity) hoagie rolls for 10 med sandwiches (harder exterior is key for structural integrity)
optional: sweet green peppers in oil for serving optional: sweet green peppers in oil for serving
optional: spicy giardiniera or pickled vegetables for serving optional: spicy giardiniera or pickled vegetables for serving

Combine beef broth, ground black pepper, oregano, basil, parsley, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Optional: sear the roast in an oiled pan on high heat (or med high heat) just long enough to get nice browning on all sides (don't cook too long or it'll be tougher at the end)
Place the crushed garlic and sliced onions in the bottom of the slow cooker. Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 8 hours, or on High for 4 hours (until beef is easily shred-able). When done, remove bay leaf, and shred meat with a fork. Return the beef to the crock pot and cook for at least another half hour (lets the juices soak into the meat even more)

There's no salt rub on the roast because it might be too salty with all the other ingredients. If you want to salt the beef itself make sure to use low sodium broth instead of bouillon  There's no salt rub on the roast because it might be too salty with all the other ingredients. If you want to salt the beef itself make sure to use low sodium broth instead of bouillon
Still needed a lot of salt at the end.  Still needed a lot of salt at the end.