Place everything in a slow cooker and set to low. Slow cook for ten hours.

When ready to serve, remove stems and slice the pepperoncini.

Remove the beef to a platter or board and shred with two forks and remove any fat or gristle.

Place shredded beef in a bowl and pour over the liquid from the slow cooker.* Add the sliced peppers and serve.  *Note, we removed and discarded a half cup of fat from the liquid by skimming off with a ladle but feel free to leave it in if you prefer.

Serve with mashed potatoes and a vegetable.