Place roast in crock pot. Pour jar of pepperoncinis over roast; toss in bouillon cubes and season with salt and pepper
Cover and turn crock pot to low. Eight hours later shred beef and serve on "dollar" rolls or larger. I have made this for parties and rarely have any leftovers. My friend Patti discovered the sliced pepperoncini's and her family likes them better because you get peppers in every bite, but for a crowd I like to use the whole ones so that people can fish around them if they want.