1 boneless beef roast (3-4 lbs)
1 jar (12 oz) peperoncini
1 can (14 1/2 oz) beef broth
1 can (12 oz) beer
1 pkg. (1 oz) Italian salad dressing mix
1 loaf French bread, sliced thick
10 slices provolone cheese (optional)
Trim fat from roast. Cut if necessary to fit in slow cooker, leaving meat in as many large pieces as possible. Place in slow cooker.
Drain peppers, remove stem ends and discard. Add peppers, broth, beer and dressing mix to slow cooker; do not stir. Cover; cook on low 8-10 hours.
Remove meat from slow cooker; shred with 2 forks. Return shredded meat to slow cooker; mix well. Serve on French bread, topped with cheese, if desired. Add add'l sauce and peppers if desired.