Instructions Place the chuck roast into the slow cooker and add the Italian salad dressing mix.Add the beef stock and cover.Cook on high for 6 hours, or until the meat easily shreds with two forks. Cook for one additional hour once the meat is shredded.Add the peppers and serve in a bowl over cooked egg noodles.Garnish with parsley and parmesan cheese. Notes If the meat is not falling apart after 6 hours, simply cook for an additional hour, or until the meat easily shreds with a fork.Instead of egg noodles, this meat can be served on a bun with mozzarella or provolone cheese to create an Italian beef sandwich.Double this recipe for leftovers to enjoy throughout the week.