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Prep Time: 5 Minutes Cook Time: 175 Minutes |
Ready In: 180 Minutes Servings: 12 |
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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. Ingredients:
1 (3 -4 lb) boneless beef chuck shoulder pot roast |
1 (2/3 ounce) envelope good seasonings italian salad dressing mix |
1 (10 ounce) jar pepperoncini peppers, drained (about 15 peppers) |
1 (10 1/2 fluid ounce) can beef broth |
1 (12 ounce) can beer (any brand works well) |
Directions:
1. Put all ingredients in a roasting pan.
2. Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
3. Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
4. Then served on buns.
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