In small bowl, combine oil, Italian seasonings, salt, pepper, garlic powder and cayenne. Rub over surface of roast.
Place roast in a large slow cooker; add broth, onions, peppers and garlic. Cook on HIGH 4-6 hours or until roast is falling apart. Remove roast; set aside.
In small bowl, whisk together flour and ½ cup cold water; stir into broth in slow cooker. Shred roast and add back into slow cooker; continue cooking on HIGH until sauce thickens slightly (about 10 minutes). Serve in buns.
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