Preheat oven to 350°.

Trim roast of any visible silver skin, gristle, and large pieces of fat. Cut small slits all over the meat and insert garlic slivers.

Place roast in a roasting pan that has a fitted lid.

Cover with oregano, sprinkle with red pepper flakes and pour condensed consommé over the top. Add the bouillon or beef base into the liquid. Add water if necessary to bring the liquid up to the top of the roast.

Place lid on the pan, or tightly cover with aluminum foil. Place in preheated oven and slow roast for 3 to 4 hours or until meat is easily shredded with 2 forks.

Remove meat from liquid and shred. Place meat back into broth and reheat over low heat if necessary.

Use tongs to place meat on sliced hard rolls. Serve with pepperoncini. Add broth to individual small bowls for dipping sandwiches.

This recipe can be made in a slow cooker. Cook on high for 5 – 6 hours or low for 8 – 12 hours.