3-4 pounds chuck or arm roast 3 cloves garlic, diced 4 Tbsp. oregano 1 Tbsp. Beef extract or 2 beef bouillon cubes 1 tsp. Salt 1 tsp. black pepper 1 jar pepperoncini peppers

Drain the pepperoncini, pouring juice into the crock-pot and reserving the peppers. Place all ingredients, except for the pepperoncini in the crock-pot. Cook on low for 8 hours. Remove meat onto platter and shred. Place the meat back into the crock-pot and add the reserved whole pepperoncini peppers.