Italian Beef Sandwiches

A big hunk of beef - 3 to 5 pounds
12 to 15 ounces of hot pepperocini peppers
water or beef broth if needed
3 to 5 tablespoons of Itatlian seasoning
1 medium onion, chopped
3 to 5 cloves of garlic, minced
Crushed red pepper (optional)
plenty of salt and black pepper
Crusty rolls of some kind.

Put beef roast in slow cooker.  Pour in jar of pepperocini peppers, juice and all. Pour in enough beef broth or water to cover meat half way. Put in 1 tablespoon of italian seasoning per pound of meat. Thow in chopped onion.  Put in 1 minced clove of garlic per pound of meat.  If you want it hotter, put in some crushed red pepper.  Finally, sprinkle on plenty of salt and pepper.  Set the crockpot to high, and cook for 6 to 8 hours.  Cook it until it is shredded EASILY with a fork, and then cook slightly past this stage.  Meat that is easily shredded can still be a bit chewy on a sandwich if it is not super tender. 

Taste your broth. It should taste pretty good, if it is a bit bland, add salt. If it is too spicy, add beef broth.  Now, depending on how fatty your beef was, you may have accumulated a bit fat on the top of the broth. You can remove the meat, pour the broth into a bowl and let it rest for 15 minutes.  The fat will be on the top, just skim it off with a spoon if you want too. 

Put the beef on the rolls, and then dip the whole thing into the broth. YUM!!!!  or just place a small bowl of broth beside each plate for everyone to dip their own sandwiches in.

Do not make this recipe harder than it has to be.  None of the measurements have to be exact. :)