Italian Beef (Crock Pot)

• 1 large boneless chuck roast
• 1 (8 ounce) envelope onion soup mix
• 1 (12 ounce) can beer
• 1 (10 3/4 ounce) can beef broth
• 1 (10 ounce) jar pepperoncini peppers, with liquid

1. Place in crock pot in order given and add enough water to cover roast.
2. If starting the night before, cook on low.
3. If starting in the morning, cook on high until beef shreds easily (for me, 8 hours).
4. Serve on hard rolls with mozzarella.

chuck roast, onion soup, beer, beef broth, pepperoncini peppers

Taken from www.food.com/recipe/italian-beef-crock-pot-453708 (may not work)