Italian Beef

3-4 lb chuck roast
1 tsp. oregano (not ground)
2 tsp. lemon juice
2 whole cloves
5 bay leaves (3-5 depending on size)
1 pkg. dry beefy onion or onion soup mix.  Note: I have no idea on the content of this, if it is high I would say use beef bullion and some onion powder and spices 3-4 pepperoncini peppers, just put slits in them.

Season the roast with season salt, garlic powder, and pepper.  Put in crockpot with the rest of the ingredients on top of that.  Add enough beef broth or water to barely cover the roast. Cook on slow about 12 or 14 hours.  The easiest way to shred the meat is with a potato masher.  Check for seasoning and then add a couple of dashes of the pepperoncini juice.  That is where the spiciness or heat comes from.  Serve with Rolls or buns.  You can put in the fridge for several hours if you want to get every bit of fat off of it if desired.  Recipes is easily doubled.  Freezes well also.