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Easy Italian Beef
1 roast beef (rump roast or sirloin tip) -- 3 to 4-pound
1 jar pepperoncini peppers (juice and all)
1 can beer (12 oz.)
1 can beef bouillon or broth (10.75 oz.)
Combine all ingredients in a large slow cooker. Cook on high for 30 minutes; reduce heat to low. Cook till beef is tender, or 8 - 10 hours. (for supper, start cooking before leaving for work. It's ready to eat when you get home.)
Remove meat from juices, slice thinly and return to pot. Serve on hoagie buns. Dip sandwiches in juice.
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