3-4 lbs. boneless beef roast
Chopped onions
1 jar pepperoncini peppers with juice
1 can beef bouillon (or 4 cubes bouillon and 2 c. water)
Season with garlic and oregano

8 oz. jar or if you really like peppers, use larger jar, but NOT all the juice.

Cook in slow cooker 8-10 hours on low. Shred meat, if needed. Serve on buns or hard rolls.