4 pound CHUCK roast ( rump roast won't shred as well)
Jar Sliced pepperoncini Peppers (hot or mild, your preference)
1 can beef consomme (or stock, or boullion)
1 additional can of water
2 T Oregano
1 T Basil
1 T Rosemary
(measurements for spices are just a guess...because I just dump...I don't measure for something like this)
Minced Garlic to taste....I used 6 cloves
Fresh Ground Pepper to taste
Dash of onion Powder
Dash of celery salt
Cut roast into quarters, place in crockpot.
Sprinkle with seasonings and stir to cover.
Add half jar of peppers.
Pour half the juice from the peppers and the consomme over the meat.
Cook on low for 8-10 hours.
Removed the beef and shred, add the beef back into the liquid.
Served on buttered, grilled rolls with provolone cheese, additional peppers and grilled onions.Ladle out a bit a juice for each sandwich for dipping.....and YUM.
