Italian Beef

3 to 4lbs. boneless chuck roast or if you are rich, a boneless tip roast
8 oz. jar pepperocini peppers, whole, with juice
8 to 10 cloves garlic, peeled
1/2 cup fresh parsley
3 slices raw bacon, cut into small pieces

Place meat in a crock pot. Put peppers, juice, garlic, parsley and bacon in bowl of food processor or blender. Pulse until mixture becomes a gooey green paste. Pour green mixture over meat. Cover and cook on low overnight or all day. Shred meat with fork in pot. Meat will fall apart. You can add some water if necessary for extra juice. Taste first and then adjust salt or pepper. Serve on sliced rolls. Sprinkle sandwiches with mozzarella cheese. Serve extra pepperocini peppers on the side.