Italian Beef Sandwiches *

1 jar (16 oz) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 pounds)
1/2 cup zesty Italian dressing
1/4 cup grated parmesan cheese
1 loaf French bread, sliced

Drain peppers, reserving 1/4 cup liquid.  Place meat in slow cooker; top with peppers, reserved liquid and dressing.  Cover and cook on low for 6-8 hours.  Remove meat and peppers from slow cooker.  Shred meat with 2 forks.  Stir in cheese.  Top with juice from slow cooker to desired moistness.  Serve on bread.

Serves 6