Italian Beef in a Bucket

My grandparents built a lake cabin in northern Minnesota in the 70s that we all love visit.  It is beautiful, quiet, a very remote.  The only way to access it is by travelling about 2 hours up a historic road called the Gunflint Trail.  There are lodges along that trail that have welcomed many, many visitors over the years.  The owners of these lodges got together and wrote a cookbook, compiling recipes and stories from the Trail.  Their cookbook is called A Taste of the Gunflint Trail.  I love to sit an read this book both for the history of the Trail and the people that shared their homes with visitors as well as for the recipes.  Our favorite recipe from the book is called Italian Beef in a Bucket.  The name doesn't make it sound very appealing but it does give you a hint about how easy this recipe is to make. 

You'll need:
1 large beef roast (about 3-4 lbs)
1 12oz jar of mild Italian giadiniera, drained (found in the pickle aisle)
1 12oz jars of pepperoncini peppers
1 envelope zesty Italian salad dressing mix
1 10oz can beef broth

Put the roast in a large crock pot.  Pour the ingredients over the top.  Cook on low for 18 hours (this is what the recipe says but my crock pot cooks it much faster.  It's done in 9-10 hours on low).  Pull apart meat with a fork.  Serve in bowls as soup with Italian bread or strain some of the broth off to put on hoagies with melted mozzarella. 
Note* I only used half a jar of both the giadiniera and the pepperoncinis so that it's not too spicy for my kids.  They also say that you can put the roast in frozen, although I've never tried it that way.