1 (4 pound) chuck roast
3 cups water
2 teaspoons oregano
1 teaspoon sesame seeds
2 beef bouillon cubes
3 pepperoncini peppers, seeded and sliced
2 teaspoons fennel seed
Salt and pepper to taste
2 sliced and seeded green bell peppers
1/4 cup pepperoncini juice
1 to 2 cans good beef broth (if needed)
Hot crusty Italian beef buns or hard rolls

Put chuck roast and water in crockpot. Cook on LOW for 8 to 9 hours, until meat is tender.

Pick through meat and remove all fat. Shred meat.

In a large pan add meat, broth from crockpot, oregano, sesame seeds, beef bouillon cubes, pepperoncini, fennel seed (do not omit this), salt and pepper, green peppers and pepperoncini juice from peppers. If you don't have enough broth from the crockpot, add 1 to 2 cans of good beef broth to the meat.

Heat for about 30 minutes and serve on hot crusty Italian beef buns or hard rolls.