Sprinkle salt and pepper on the roast and rub into meat making certain to hit any fat with the seasoning too.
Allow the roast to sit at room temperature for 30 minutes
Preheat slow cooker on low. Set skillet to medium high heat 2 minutes prior to adding oil.
Add onions and garlic to the skillet, toss with the oil and cook until garlic begins to brown on edges.
Place the seasoned roast into the skillet, brownfor 1 minute on all sides before transferring the roast and garlic & onion mixture to the preheated slow cooker. Make certain to scrap everything into the slow cooker.
Add the remaining ingredients on top of the roast, pour in the the broth around the edges.
Allow the roast to cook for 6 hours before checking for tenderness by taking a fork and attempting to shred the meat. IF it cannot, continue cooking and checking every thirty minutes.
When roast is ready, carefully remove from the broth, shred on a plate and set aside. Drain half the juice from your slow cooker into a glass jar. If you wish to remove the pepperoncini, do so at this time.
Add beef to remaing gravy and serve. This recipe doubles and even tripples well. Freezes great up to 6 months in a well protected freezer bag.