Remove the roast and let rest for 10 minutes. Cut into chunks and return the meat to the crockpot. Keep on low for several hours. When ready to serve, spoon meat with or without juices onto bread, plain or toasted, add mozzarella or provolone and place under the broiler to melt. Serve au jus with drippings from the crockpot for dipping, if desired.
THE SECOND DAY
Turn your leftovers into a beautiful Italian Beef Stew. Place your leftover roast beef, juice and peppers into a stock pot. Add sliced red potatoes and a sliced onion. Add a little water to the broth and simmer until the potatoes are tender. Serve with garlic bread.