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4 lb Rump roast
1 1/2 ts Garlic powder
2 ts Oregano
1/4 ts Pepper
2 ts Dried minced onion
8 oz Jar pepperoncini with juice
4 Beef bouillion cubes dissolved in 10 oz water
1 cn Beer
1/4 c Whiskey
Salt to taste
Put in slow cooker on high for 8-10 hours. Remove, meat and peppers, chop finely. Serve on sourdough sandwich rolls, or any firm buns (NOT hamburger buns) Put a tablespoon or two of juice over meat, and serve with container of "au jus" from the slow cooker on the side.
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