Spicy Italian Beef

I am going to have several long and busy days the rest of this week and next week.  So I am going to put my trusty Crock-pot to work.  These sandwiches are the best!  Add some bagged salad mix and dinner is ready.

Updated with pic 6.9.14
 

Spicy Italian Beef

Makes 8 to 10 servings

 

INGREDIENTS:

·         boneless beef chuck roast (3 to 4 pounds)

·         jar (12 ounces) pepperoncini peppers

·         can (14 ½ ounces) beef broth

·         bottle (12 ounces) beer

·         onion, minced

·         tablespoons dried Italian seasoning

·         loaf French bread, or good rolls

·         10 slices provolone cheese (optional)

INSTRUCTIONS:

·         Trim fat from beef and discard.  Cut beef, if necessary, to fit in CROCK-POT slow cooker, leaving beef in as many large pieces as possible.

·         Drain pepperoncini; pull off stem ends and discard.  Add pepperoncini, broth, beer, onion, and Italian seasoning to CROCK-POT; do not stir.  Cover and cook on LOW 8 to 10 hours.

·         Remove beef from CROCK-POT; shred with 2 forks.  Return shredded beef to cooking liquid; mix well.  Serve on French bread cut into thick slices or rolls, topped with cheese, if desired.  Add additional sauce and pepperoncini, if desired.

HINTS:

·         Pepperoncini are thin 2- to 3-inch long pickled mild peppers, available in the supermarket’s Italian foods or pickled foods section.

Source: CROCK-POT Slow Cooker Best-Loved Recipes