3 lb. chuck roast, fat trimmed 1 12 oz. jar whole pepperoncini peppers, with juice 1 C. water 2 beef boullion cubes (may substitute 1 cup beef broth for water and cubes) 2 cloves fresh garlic, minced 1 t. dried oregano
Cut roast in large cubes. Put all ingredients in a large crockpot. Cook on low for 6-8 hours. Shred. Serve on kaiser rolls or Italian bread. Makes spicy sandwiches! Use 1/2 jar peppers if you are afraid of the heat. We all enjoy it.