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3- to 5-pound rump or sirloin-tip roast
1 1/2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons minced onion
1/4 teaspoon black pepper
1 8-ounce jar Pepperocini peppers with juice
1 can beef broth
Place all ingredients in slow cooker. Set to high temperature and cook for 8 hours. Shred meat with forks. Serve on Italian buns.
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