Lay the onion slices on the bottom of the pot, put the roast on top, sprinkl the roast with salt, pepper, garlic powder and Italian seasoning mix. Pour the jar of pepperoncini over the roast, and add the beer, then enough water to cover the roast.

Cook on low all day.

For a delicious sandwich, put the shredded meat on a French roll along with some shredded mozzarella. On mine, I added some of the peppers (after tearing of the stems) and onion.