Grams Italian Beef

• 1 package 2-3 Pounds, Eye Of Round Roast, Or Any Roast That Will Shred Well
• 1 jar (16 Oz.) Pepperoncinis With Juices
• 1 bottle (12 Oz. Bottle) Beer, An Amber Draft Preferred
• 2 envelopes (about 1 Oz. Envelope) Zesty Italian Dressing
• Sandwich Rolls
• 1 bottle (6 Oz. Bottle) Horseradish, Deli Style
• 8 ounces, weight Pepper Jack Cheese Or Monterey Jack Cheese, Sliced

1. Place the beef, pepperoncini, beer, and dressing mix into the crock pot and cook on high for 6 hours or on low for 8 hours.
2. Once cooked, or halfway through cooking, shred the beef with two forks or your tongs and keep it in its juices.
3. Assemble your sandwiches and make sure you slather the rolls with horseradish before adding the meat and pepperoncini.
4. Next, top with cheese.
5. You can eat it as is, but I prefer to place my sandwich in the oven at about 350 degrees for 8-10 minutes so the cheese is nice and gooey and the bread is nice and crisp!
6. If you dont like horseradish, you can always use whatever you like.
7. It tastes just as delicious with mustard or mayo or both!
8. Double the ingredients for large get-togethers.
9. Enjoy!

italian dressing, sandwich rolls, horseradish, weight pepper

Taken from tastykitchen.com/recipes/main-courses/grame28099s-italian-beef/ (may not work)