My Chicago Style Beef

A favorite sandwich of mine is Chicago style beef. I bought a eye of round roast at Sams, about 4 lbs. Decided to do some Chicago style beef. I mixed up a rub of 1 TBS salt, 1 TBS oregano, 1 tsp thyme, 1 TBS garlic flakes & some grinds of black pepper, rubbed into the roast, wrapped in saran wrap & in the fridge a few hours until ready to smoke. When ready to smoke placed it on a rack in a foil roaster pan w/a sliced onion, 2 TBS sliced pepperoncini peppers w/some of the juice, a few shakes of red pepper flakes & 1 quart of beef stock. I injected the roast w/beef broth. Did it on smoke setting for 1/2 hr then 225 deg & about every 15 to 20 min upped the temp by 25 deg, wanted to get the roast to 140 deg without drying out. I basted it w/the broth several times. After 2 hrs & 15 min it was up to 140 deg, pulled & tented about 1/2 hr then wrapped in foil & in the fridge overnight before slicing. Sliced it thin on a slicer, it was a nice med rare & juicy. Placed half the meat in a Crockpot, a sliced up a green pepper & half the two caramelized onions I did up. Repeated with the other half meat, a sliced green pepper & rest of caramelized onions. Added the reserved broth I had saved from the foil pan along w/ any pepperoncini peppers. Then another quart of beef stock & 2 tsp Better than Beef Bullion turned it to high for 3 hrs & was done. You could also heat on stove top. If you like it hotter add more pepperoncini peppers or hot sauce. Served it on brat buns or hard crust buns, along w/oven baked fries, Ore Ida, & cheese sauce, w/cajun seasoning. The cheese sauce was a can of Campbells cheddar soup, a little beer, about 1/8 cup, a TBS of Worcestershire, & a tsp of mustard. The cheese sauce is also good on the sandwich.