1 large beef roast
5 bay leaves
5 tbsp. lemon juice
1 tbsp. oregano
1 to 2 tbsp. black pepper
dash of garlic
salt to taste
2 pepperoncini peppers

Cook roast and all the ingredients in crock-pot until tender. Shred meat and allow to simmer in broth for 1 to 2 hours. Remove bay leaves before serving. Serve on toasted rolls.