In a mixing bowl, combine 2 cups of beef stock, sliced pepperoncini peppers along with their juice, chopped onion, minced garlic, onion powder, bay leaf, and Italian seasonings. Stir until well incorporated.

Take the boneless beef chuck roast and cut it into uniform 6-inch chunks. Season each piece with salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the seasoned beef chunks for 2-3 minutes on each side until golden-brown.

Transfer the seared beef chunks into the slow cooker, pouring the prepared broth mixture over them. Cover and set to cook on low for about 6 hours.

Once cooking is complete, remove beef chunks and strain the cooking liquid. Transfer to a saucepan and simmer until reduced.

Shred the beef into bite-sized pieces, mixing in the softened peppers and onions from the slow cooker. Optionally top with shredded cheese.

Serve by placing the shredded beef on a plate, drizzling the reduced cooking liquid over the top. Enjoy over cauliflower rice, in low-carb wraps, or in sandwich rolls.