BBQ pulled beef

Any cut of beef works, I used a Certified Angus London broil. The beef comes out succulent, and the BBQ sauce adds that little smoky, sweet flavor to it.

Ingredients
1.5-2 lb beef
6-8 pfefferoni peppers
0.5 yellow onion
1 cup water
1 bouillon cube
4 cloves garlic
1 tsp dried oregano
1 tsp cumin
1 tsp garlic powder
1 tsp salt
0.25 tsp black pepper
0.25 tsp paprika
0.5 tbsp chili powder
1 tbsp olive oil
3-4 tbsp BBQ sauce

Preparation
Mix the dry spices. Dry the beef and rub the spices on its surface. Save the leftovers.

Heat a cast iron pot on the stove and when the oil is very hot sear the beef on all sides.

Pour in the water and add the bouillon cube, coarsely chopped garlic, onion and the pfefferoni peppers without their seeds. Cover.

Preheat the oven to 275F. Place the cast iron pot in it and cook for 5 hours. At this time the beef should be easy to shred with a fork.

Remove the beef from the broth and shred. Drizzle with BBQ sauce and add some of the broth to it for additional moisture.

Serve on toasted whole-wheat butter rolls with coleslaw.