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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 8 |
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Simple and very flavorful. So good on a roll for sandwiches, and then heated up over rice the next night. Ingredients:
1 large boneless chuck roast |
1 (8 ounce) envelope onion soup mix |
1 (12 ounce) can beer |
1 (10 3/4 ounce) can beef broth |
1 (10 ounce) jar pepperoncini peppers, with liquid |
Directions:
1. Place in crock pot in order given and add enough water to cover roast. If starting the night before, cook on low. If starting in the morning, cook on high until beef shreds easily (for me, 8 hours). Serve on hard rolls with mozzarella.
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