(16 oz.) roasted red peppers, undrained
boneless beef chuck eye roast (2 lb.)
KRAFT Zesty Italian Dressing
KRAFT Grated Parmesan Cheese
French bread baguette (24 inch), cut into 8 pieces, partially split
Drain peppers, reserving 1/4 cup liquid. Place meat in slow cooker sprayed with cooking spray; top with peppers, reserved liquid and dressing. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
Remove meat from slow cooker, reserving peppers and 1-1/2 cups liquid in cooker. Discard excess liquid. Shred meat with 2 forks; return to cooker. Stir in cheese.
Serve in bread.