4 lb. chuck roast
2 cans beef consomme
1/2 can water
Oregano, to taste
8 oz. jar mild pepperocine peppers
Steamed green pepper strips
Hard rolls

Trim excess outer fat from roast. Put in roasting pan. Top with 2 cans beef consomme, 1/2 can water, oregano, 1/2 jar of pepperocine peppers and some juice. Cover tight with foil and bake at 325 degrees for 3 1/2-4 hours. Cool. Shred meat by hand. Discard baked pepperocine peppers. Place meat in all pan juices and refrigerate so fat can be skimmed off. Then warm and serve on hard rolls with steamed green peppers and/or pepperocine peppers. Freezes well. Makes 12 sandwiches.