4# Boneless Beef Roast, chuck or shoulder
1 medium onion chopped
1 jar ( 10-16 oz.) pepperoncini peppers with juice, seeded & stemmed
2 cloves crushed garlic
4 beef bouillon cubes
1 T. oregano
1 T. basil
1 T. thyme
1/4-1/2 t. red pepper flakes
2 T. Worcestershire sauce
Place the beef & onion in a crockpot.
Drain the juice from the pepperoncini into a 2-cup glass measuring cup, add enough water to measure 2 cups. Transfer to a blender or food processor.
Add peppers, garlic, bouillon, herbs, red pepper flakes & Worcestershire sauce, puree.
Pour the mixture over the beef & onions.
Cook on low for 8-10 hours.
Remove the meat, shred & return to the crockpot.
Serve on good rolls with some of the juice.
May also be served over angel hair pasta.