Italian Beef Recipe #16511
We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.
by JoAnn
3¼ hours | 5 min prep
1 Roast
- boneless beef chuck shoulder pot roast (3-4 lbs)
- 1 envelope Good Seasonings Italian salad dressing mix
- 1 jar pepperoncini pepper, drained (about 15 peppers)
- 1 can beef broth
- 1 can beer (any brand works well)
- Put all ingredients in a roasting pan.
- Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
- Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
- Then served on buns.
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5 stars