1 1/2 to 2 pound beef shoulder
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons Irvine Spices Garlic Pepper
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, stem and seeds removed and sliced julienne
1 green bell pepper, stem and seeds removed and sliced julienne
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly chopped basil leaves
2 teaspoon freshly chopped oregano leaves
1 large can (29 to 32-ounces) crushed tomatoes
1 bay leaf
1 tablespoon olive oil
1/4 cup pepperoncini from a jar, for garnish
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