Crock Pot Italian Beef

Ingredients:
1 3-4 lb. Bottom round roast
1 package of Good Seasons Zesty Italian dressing mix.
1 package of au jus mix (a powdered mix usually by the canned gravy)
1 jar pepperoncini peppers

Preparation:
Trim extra fat from roast leaving a small amount (the roast will be moister if you leave some fat on it.)
Place roast in crock pot and sprinkle contents of the dressing mix and au jus packet over roast. Pour about ½ the juice from the pepperoncini jar on and around roast, add ½ to ¾ cup of water and 10 to 12 pepperoncini chopped. Cook on low for 6-9 hours or on high for 3-5 hours. Roast should be falling apart at this point. Remove roast to plate and let roast cool. Keep reserved juices from roast warm on low.

When roast is cool enough to handle, remove any visible fat, shred meat and return to crock pot with reserved juices.

Serve on hogie rolls with provolone cheese and pepperoncini peppers.
This can be done in the oven. Cook in a covered pot at 325° for about 2-3 hours. Depending on your oven and roast, you may need to cook longer.