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Italian Beef

1 3-5 lb boneless rump or sirloin roast 2 Tbs dried oregano 2 Tbsp dried minced onion flakes 1-1/2 Tbsp garlic powder 1 (10-oz) can beef broth 1 (12-oz) can of beer 1/2 pepperoncini peppers, with 1/2 of the juice in the jar

Put roast in slow cooker. Pour in liquid and peppers, top with dried seasonings. Cook on high for about 6 hours. Remove and slice or shred as desired. Return to slow cooker with liquid and cook for 1-2 hours more. Serve with hard rolls, soaked in lots of the juice

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