ITALIAN BEEF -- FANTASTICO

Steps:

• 1. Prepare a day or two in advance. Season and rub the roast with the dry Italian Salad Dressing mix.
• 2. Place Roast in Crock Pot along with the three cans of Beef Broth to almost cover. You could substitute one can of beer for a can of broth. Top Round and Eye of Round are more tender and will take slightly less cooking time.
• 3. Add the small jar of whole Pepperoncini and 1/2 the jar of juice, along with the Garlic and additional dry Italian Seasoning. Six to eight peppers and 1/2 to 2/3 cup of the juice.
• 4. Crock Pot for 4 to 6 hours on high, or all day if you have a Crock Pot that automatically adjusts.
• 5. When Beef is cooked I remove from juice and refrigerate Roast (to firm up for slicing) and juices overnight. I prefer it sliced but if cooked longer you could shred.
• 6. Next morning remove Roast and slice thin. Return to juices, and refrigerate or place Roast and juices back into Crock Pot to warm and serve. I use meat slicer but can almost do as well with a knife.
• 7. To show to the extent, I am opinionated -- The only way to serve Italian Beef Sandwiches is on a good, firm full bodied rectangular bread or roll. "Earth Grains" makes my favorite in their "San Francisco Style French Rolls", 6 to a package. Baguettes sliced to 5" length, are a reasonable substitute. A Hamburger Bun or Kaiser Roll will not do it for me.
• 8. My favorite accompaniments are "Giardiniera" an Italian condiment of Celery, Onions and Peppers that comes in mild, medium or hot variety. Giardiniera and chopped raw onion make the sandwich for me, along with a small bowl of the juice for dipping. My Better Friends get to take some home. Ciao!