3 lb. beef (any roast cut)
1 1/2 tsp. garlic powder
1 tsp. oregano
Salt and pepper to taste
1/2 jar mild pepperoncini peppers (by pickles)
1/2 of the juice from the pepperoncini
1 can beef broth or 1 pkg. dry onion soup plus 1 c. water

Cook in crock according to crock pot directions for a roast of this size. Sometimes I take it out when finished and slice it very thinly and put back into juice. It can also be shredded. Serve on French rolls with a white cheese of your choice. Put some of the juice on the bread.