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1. Take a 3 to 4 lb bottom round roast
2. Cut off all the fat
3. Using a knife, make many slits in the meat (20-30 slits)
4. Use 1 clove of garlic per pound of meat. Cut
off the green tips of the garlic, and slice the garlic razor thin. Put the thin slices in the slits of the beef.
5. Put the beef in a roasting pan and pour in one 12-ounce can of beer.
6. Add one can of beef broth
7. Take two 16-ounce jars of peppercini peppers. Remove all the stems from the peppers and add them to the pan along with the juice from ONE HALF to ONE FULL JAR of the peppercini peppers. (Eddie chops his peppers, Jim does not.)
8. Cover and cook in oven at 225 degrees for 4-5 hours.
9. Cut a piece of Italian bread lengthwise, cover with the meat and peppers. Add some mozzarella cheese and broil until cheese is melted.
10. Enjoy Fast Eddie's Italian meat | 
