Italian Beef



3-4 lb chuck roast

1 tsp. oregano (not ground)

2 tsp. lemon juice

2 whole cloves

5 bay leaves (3-5 depending on size)

1 pkg. dry beefy onion or onion soup mix.

3-4 pepperoncini peppers, just put slits in them



Season the roast with season salt, garlic powder and pepper. Put in

crockpot with the rest of the ingredients on top of that. Add enough

beef broth or water to barely cover the roast. Cook on slow about 12

or 14 hours. The easiest way to shred the meat is with a potato

masher. Check for seasoning and then add a couple of dashes of the

pepperoncini juice. That is where the spiciness or heat comes from.

Serve with Rolls or buns. You can put in the fridge for several hours

if you want to get every bit of fat off of it if desired. Recipes is

easily doubled. Freezes well also.