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Monica's Italian Beef with Beer

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB3, B9, B12, D
    MineralsZinc, Copper, Manganese, Iron, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 (3 to 4 1/2 lbs) beef roast, trimmed (chuck works great)

    2. 1 can (12 ounces) beer (you choose the flavor), or use

    3. 1 1/2 cups beef broth

    4. 1 envelope dry Italian salad dressing mix

    5. 1 12-oz. jar Pepperoncini peppers, with the liquid

    6. Hard Rolls, Bulkie Rolls, French Bread, etc.

    Instructions Jump to Ingredients ↑

    1. Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired.

    2. Serves 12 to 16 Serve with forks and a stack of napkins.

    3. More Italian Beef Recipes Pam's Italian Beef Italian Tomato Beef Italian Beef in a Bucket Italian Roast Beef Spicy Italian Roast Beef Crockpot Beef Recipes Crockpot Barbecue Pot Roast Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter

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