Ingredients

• 4-5 pound of beef, eye of round beef roast
• 2 boxes of broth, beef
• 1 tablespoon of fennel seed
• 2 tablespoons of Italian seasoning
• 1 Teaspoon of garlic, powder
• salt and pepper, to taste
• 1 Teaspoon of steak seasoning
• 1/2 16 oz jar of pepperoncini peppers, with juice
• 1 bell pepper, any color, cut in strips

Instructions

1. Assemble In slow cooker, add all dry seasonings and 1 box of broth with roast

2. Cook Cook on high 2 hours. Rotate to other side and cook for another 2 hours.

3. Cool Remove from slow cooker. Allow to cool for 20 minutes. Slice thinly

4. Return to slow cooker Turn cooker to low. Add meat back to broth with half the jar of pepperoncini and the bell pepper slices. Cook one hour.

5. Serve Serve on crusty rolls. Optional to dip rolls in au jus for Chicago-style "wet" beef sandwich.