3 to 4 pound pot roast (CHUCK)
1 envelope dried onion soup mix
1 envelope dry Italian salad dressing mix
1 full can of beer
1/2 jar pepperoncini peppers
Layer pot roast in bottom of crock pot. Sprinkle dry onion soup mix and Italian dressing mix on top of the roast. For a spicier roast lay the peppers on the roast. For a more mild flavor lay the peppers around the roast. Then pour entire beer over the roast. Cover with lid of crock pot and cook on low for 5-6 hrs. This roast is so tender there is no way you can slice it. It will be the consistency of shredded beef. Cool and place in freezer bag with some of juices. Label and freeze.
To serve place thawed roast with juices in pan. Heat on stove until heated through.
**** I love love love Chicago Italian Beef sandwiches, and this is the closest I have come to it at home!