Place the roast in the slow cooker

Pour enough chicken broth to cover halfway up the roast

Pour out half of the jar of pepperoncini juice

Sprinkle the Italian seasoning over the roast and broth

Add about half of the pepperoncini to the broth

Set the crock pot to high, and leave for about 5 hours, or until tender

Test with a fork to see if the roast easily pulls apart – if it’s not quite pulling apart, reach down into the slow cooker with a fork and knife, and cut into small pieces so the juices can soak into the meat (this will also help cook the meat a little faster).

If it pulls apart with a fork, then start pulling it apart into smaller chunks to allow the juices to soak in

Let it cook for about an hour longer allowing the roast to saturate with the juices and herbs

It should be pretty tender by now, pull it apart again with a fork leaving tender strips of meat in the juices

Keep the crock pot on warm

Serve with delicious bakery rolls, more Pepperoncini, and juice from the crock pot