Slow Cooker Italian Beef Sandwiches

3  cups  water or beef broth (can use beef bouillon concentrate in boiling water)
1  tsp  salt
1  tsp  ground black pepper
1  tsp  dried oregano
1  tsp  dried basil
1  tsp  dried parsley
1  tsp  garlic powder
1  bay leaf
2  pkgs  Italian salad dressing mix
5  lbs  rump or chuck roast (I like chuck roast, because it shreds better)
A few pepperoncini, optional
Hoagie rolls, toasted


OPTIONAL TOPPINGS:
Roasted bell peppers
Extra sharp Provolone cheese
Sautéed mushrooms
Red onion, thinly sliced
Sliced pepperoncini peppers

Combine broth with seasonings, including the dressing mixes, in a saucepan. Stir well and bring to a boil.

Place roast in the slow cooker. Pour mixture over the meat. Cover and cook on low for 8-9 hours.

Remove the meat. Trim off the fat, etc. Remove the bay leaf. Shred the meat and return it to the crock-pot, along with a couple of pepperoncini, if you have them. Cook another 1 1/2 to 2 hours.

Serve on toasted hoagie buns. You can top them with any of the optional toppings. If using cheese, put it on last and run the sandwich under the broiler to melt.