When Bill was much younger, he moved to Chicago where he spent his days (nights) skateboarding, listening to rebellious music and working in a record store. It was all very John Hughes-esque.
He's picked up some serious food crushes from his time there, one being a good Italian Beef sandwich. Now I'm no dummy, I know this is nowhere near as good as taking a trip up north for a true Chicago sandwich, but it's a lot cheaper.
Bill eats his "dipped" which means dunked in the juices, but for the sake of the photo, I decided not to dip this one.
1 boneless beef chuck roast (3 to 4 pounds)
1 jar (12 ounces) pepperocini
1 can (14.5 ounces) beef broth
1 bottle (12 ounces) of your favorite beer
1 onion, minced
2 tablespoons dried Italian seasoning
Sliced mozzarella or provolone cheese
Sliced French bread or buns
1. Trim fat from beef and discard. Cut beef to fit in slow cooker if necessary, leaving in as many large pieces as possible.
2. Drain pepperocini and add to slow cooker with broth, beer, onion and herbs. Do not stir. Cover and cook on low 8 to 10 hours.
3. Remove beef from cooker and shred with two forks. Return shredded beef to cooking liquid and stir. Serve on bread topped with cheese if desired. Dip if you're feelin' froggy!
Recipe adapted from Simple 1-2-3 Slow Cooker Recipes by Rival