So, I get sick of pulled pork (sorry) and I was "voluntold" to be the first to make the Christmas lunches for the teaching staff. I had seen various Chicago Italian Beef recipes and thought I would give it a try. This was a HUGE success! I personally like this meat with sauted onions, provolone, pepperoncini, homemade horseradish mayo, and AMAZING sub rolls. However, Romero (who has known me since I was knee-high to a grasshopper) said it was good enough to pair with tortillas and homemade salsa (which is a HUGE compliment)!
In a medium saucepan, over medium heat; combine pepper, oregano, basil, onion salt, beef broth, parsley, garlic powder, bay leaf salad dressing mix, and beef bouillon cubes. Stir well and bring just to a boil.
Place roast in a slow cooker and pour mixture over the roast. Pour jar of pepperoncini and liquid over roast. Cover and cook on low setting for 10-12 hours on low or high for 4-5 hours. Once cooked through remove bay leaf, shred and return to the juice for about an hour.
Last 45 minutes, add sliced peppers. Assemble sandwiches.