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 slow cooker, 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 slow cooker, add 1 to
2 cans of good beef broth to the meat.
Heat for about 30 minutes.
Serve on hot crusty Italian beef buns or hard rolls.
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