Trim the roast of any large pieces of fat. Place it into a 6 quart crock pot.
Sprinkle the Italian seasoning packet, garlic powder, onion powder, oregano and black pepper on top of the beef.
Arrange the sliced bell peppers and onions as well as the tomatoes around the roast.
Add the pepperoncini and juice on top.
Cook on low for 8-10 hours.
Shred the beef with two forks.
Layer 2 slices of cheese onto each hoagie roll and lightly toast.
Add a heaping pile of the shredded beef and veggies on top of the toasted roll.
The packets of Italian seasoning and the juice from the pepperoncini are both a little salty, which is why no additional salt was added to this recipe. After shredding your beef, taste test it and determine if you'd like to add additional salt. Cheese may also be melted over the shredded beef instead of directly onto the bread. While this is not a french dip sandwich, you can dip the sandwich into the juices or thicken it up with a little flour to create a gravy.