Sprinkle the roast with salt, pepper, and onion powder.
Set a large skillet over medium-high heat, once hot, add the oil.
Brown the meat on all sides then add it to the slow cooker.
Add the minced garlic, soup mix, bell peppers, and onions.
Pour in the water.
Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
Shred the meat with 2 forks right in the slow cooker, discarding any fatty pieces.
Let the meat and juices settle for a few minutes to let the grease rise to the top.
Take a paper towel and lay it over the meat and remove immediately, most of the grease will be on the paper towel. Discard.
Serve on sliced French bread or hoagies, topped with swiss cheese.
If you want the cheese melted, place the cheese topped sandwiches in the oven under the broiler until the cheese melts.
Notes
We love to use a bottom round roast for it is less fatty, though you can use a chuck roast if desired.
For the best results, reheat the meat mixture in a saucepan on the stove over medium heat until warmed through. You can also microwave it in a microwave-safe dish, stirring occasionally, until heated to your liking.