Beef with Pizzaiola Sauce

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For the beef:

1 1/2 to 2 pound beef shoulder

2 tablespoons Irvine Spices Smokey Rotisserie Seasoning

2 tablespoons Irvine Spices Garlic Pepper

For the sauce:

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