“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.”
READY IN:
3hrs 5mins
YIELD:
1 Roast
UNITS:
US

Ingredients Nutrition

  • 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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