At the end of 8 hours, remove and shred the beef. Put back in crock pot for another 1.5-2 hours.
Taste broth and correct for salt/seasonings. (There is a lot of salt in the dry dressing). Looking for very savory flavor. If desired, add an additional 2 sliced onions (gives good texture to the sandwich)at this step.
After a full 10 hours, get your toasted buns and roasted red peppers and/or hot peppers and build the best Chicago style Italian beef sandwich this side of the Mississippi (am on the East Coast).
Some people like to put this on sub rolls, top w/provolone and run under the broiler... oh yeah, its that good. Enjoy!