1 chuck roast or Swiss steak (approx. 3 to 4 lbs.)
1 pkg. Lipton dry onion soup
Italian seasoning (to taste)
1 minced garlic clove (may use powder or garlic salt)
10 oz. jar pepperoncini peppers (more or less as you desire)
1 med. onion
2 green peppers
1 lg. can sliced mushrooms (bits & pieces), approx. 15 oz.

Cut roast into small chunks (1/2 to 1 inch) and brown. Saute onions and green peppers. Cut pepperoncini into pieces, (you may remove stems or not, but use seeds). Put all ingredients into crock pot plus juice from mushrooms and pepperoncini and approximately same amount of water as juices. Cook overnight or longer until meat falls apart. Spice with pepper if desired, stir occasionally when you are awake. Serve on hard rolls or buns.