Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. (Option - last hour of cooking shred and add back to pot with pepperoncini).
Optional Toppings: sauteed mushrooms,red onion,sliced pepperoncini,sliced roasted red peppers.