Italian Beef Sandwiches

This is an easy, never fail recipe that
everyone will like. Serve it on crusty
rolls with some of the juice poured on.

3-4 lbs. boneless chuck roast
1 lge. jar Vlasic pepper rings
(I suggest mild, the heat varies for the hot.)
1 pkg. dry onion soup mix

Trim roast of excess fat and cut into 3 or 4 pieces to fit in the crockpot. Sprinkle with onion soup mix and pour jar of peppers over it. Bake on high for 5-6 hours or on low
for 6-8 hours. You should be able to shred the meat with a fork.

Note: Freezes well.

I have tried all kinds of roasts and the boneless chuck is the cheapest and comes out the best.