Spicy Italian Beef

1 boneless beef chuck roast (3-4 lbs.)

1 jar (12-14 oz.) pepperoncini

1 c beef broth

1 bottle amber ale

1 onion, peeled and minced

2 T Italian herb blend

Serve with:

1 loaf French bread (or other crusty rolls)

provolone cheese



1.  Trim visible fat from roast.  Cut roast, if necessary, to fit into crockpot, leaving meat in as many large pieces as possible.

2.  Drain peppers & pull off stems.  Add to slow cooker along with broth, ale, onion and herb blend.  Stir.  Cover and cook on low 8-10 hours.  (Or on high 2 hours, then on low 4-5 hours.)

3.  Remove meat from sauce, shred with 2 forks.  Return shredded meat to crockpot, mix well.

4.  Serve on bread or rolls, topped with provolone cheese.

Cooking with Beer (April 2003, page 32)
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