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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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