This is my take on a Chicago classic.

*Poor boy Italian Biff
Beef it does the body good
• (2) 4-5 lb. Chuck or Bottom round chuck roast (Bone in or out don’t matter)
• 1 envelope of good season Italian dressing
• 1 envelope lipton onion soup mix
• 1 envelope of lawrys beef aujus mix
• 1 quart of beef stock
• 1 bottle of brew
• 1 Green pepper (sliced)
• 1 32 oz jar of pepperoncini (chopped or use kitchen shears) (juice included)

Brown roast in cast iron skillet
De glaze pan with 1 bottle of brew.
Transfer to slow cooker
Add remaining ingredients with enough water to cover.
Set on low for 6 hours
Remove roast from pot
Skim fat from broth
Shred or pull beef
Return to slow cooker
Serve open faced on your favorite Italian bun with side bowl of aujus for dipping
Or dip your bun open faced into aujus pile high with biff, mozzarella cheese or provolone cheese or both, put on cookie sheet under broiler until cheese is golden brown and bubbly.
Serve with a spoon or 2 of giardiniera hot mix
Thought that I would like to share this with you all…..
Enjoy

Tim, I'm no expert either but I did stay at a Holiday Inn once. Recipe sounds great. Will have to give it a try.

Paul,Thanks for the laugh Timothy

I generally roast mine dry in the oven to medium(I use top round), then make a gravy with the drippings and beef broth. I'll add plenty of italian herbs and spices, including some red pepper flakes to give it some heat. I slice the beef thin and put the slices in the gravy.

Grab a nice crusty bun, dip the bun in the gravy, load it up with beef, and add some gardineria.

Them's good eats!

Of course, you can also do this indirect on the grill for extra flavor...