Italian Beef

2-3lbs roast (I use eye of round)
2 envelopes of Italian salad dressing mix
2 jars of pepperoncini's
1 32oz beef broth

Add all ingredients into your crockpot including the juice from the peppers. Cook on low for 8-10 hours.

In the last hour, shred the beef with two forks. Serve with pepperjack cheese on french bread or alone.

I have started to reserve some of the pepperoncini's to be added uncooked with the end product so they retain their crisp texture. You may also want to reduce the peppers if you do not enjoy very hot Italian beef.