1 chuck / pot roast (3-5 lbs)
1 can beef consume (similar to beef broth, but not technically the same thing)
1/2 Jar of Pepperoncinis, including juice
4 t. Italian Seasoning (she uses dry, I use dressing, like what you'd put on a salad)
Throw it all together in the oven at 275 degrees for 5-6 hours. Or cook everything in a crock pot for 5-6 hours on low (this is how I do it). Shred meat and remove Pepperoncinis (unless you want to eat them, as Cory does). Serve on rolls with melted swiss cheese (I cut my rolls in half and put on the swiss cheese, and broil them in my toaster oven till the cheese melts). Also makes for yummy leftover meat.