I love italian beef. I do mine in the crock pot. I take a 3 or 4lb bottom round roast, rub it with italian seasoning and drop it in a crock pot full of beef broth and sliced onions. Let it cook until tender, not pull apart tender, but you know what I mean.
I'll pull the beef from the pot, and refrigerate it overnight. The broth, I let cool until the fat coagulates on top so I can skim the fat off of it. The next day, I'll slice the roast super thin, almost shaved and drop it back into the broth to re-heat. When I serve it up, I I get a crusty french roll, fill it with beef and onions, then dip the entire thing back into the broth, chicago style, and serve with some chips.
I also like to do Maryland style pit beef. Bottom round, slathered in olive oil, salt and cracked black pepper. Sear it on a super hot grill, just like a steak and let it cook through to about 125 - 130 degrees. Remove from the grill, let it cool an hour and shave it on the slicer. Serve it up on a french roll with a generous dollop of horseradish mustard and I mean to tell you, if you set that sandwich on your head, your tongue would beat your brains out trying to get to it. As long as the meat is below cooking temps, at a medium rare doneness, it doesn't lose much juice at all. If there are any leftovers, throw them in zip bag. The next day, that cold beef is the best tasting thing you can imagine.