Directions:

I usually look at these two recipes and fusion them with some adjustments.

My recipe:
Put Beef in crock-pot.
Dissolve two beef bouillon cubes in 2 cups boiling water or per instructions. Could use that Better Than Bouillon, haven't yet.
Add beef broth, pepperoncini with juice (I use about half the jar, remove stems from peppers and adjust down to reduce heat, garlic, and Italian seasoning.
Set crock to High, cook 8 hours, then warm after cooked.
Shred beef with large forks. It should easily pull apart.
Serve with French rolls, and Italian beef sandwich toppings, Hot Giardiniera, Mild/Med Giardiniera Relish, Sweet Peppers (roast bell pepper), shredded mozzarella, etc.

The crowd will enjoy and give their opinion on spice level ;)

Italian Beef
1 (5 lb.) beef roast, cheap cut
2 bti. Vlassic sliced pepper rings
2 beef bouillon cubes
3 cloves garlic, chopped
Using a crock-pot set on high, add beef roast (string removed), juice from 2 jars of pepper rings (hot or mild) and peppers from only one jar (save other jar of rings as garnish when serving). Stir in bouillon cubes and garlic. Let cook in crock-pot until meat falls apart (approximately 6 to 8 hours, depending on your crock-pot). Shred beef and return to juice. Serve on hard rolls. Yield: 10 servings. Make extra, people will beg for more!
Per Serving (excluding unknown items): 3.1 calories; 0.1 gm fat (19.7% calories from fat); 0.2 gm protein; 0.5 gm carbohydrate: 0 mg cholesterol;
122 mg sodium. Exchanges: free.

Crock-Pot Italian Beef
1 (2 to 4 lb.) sirloin tip roast
1 (10 3/4 oz.) can beef bouillon
1 pkg. Zesty Italian Good Seasons
Mix bouillon and dressing mix in crock-pot. Add roast and cook in crockpot 9 to 10 hours on low. After cooking, remove roast and slice. Combine with juices and serve on buns.
This recipe goes well with spicy roasted new potatoes.