Pepperoncini and Beer Italian Beef

2 lb. chuck roast
2 tbsp. olive oil
2 cups vegetable (or beef) broth, preferably lower sodium type
6 fl. oz. beer (not too strong)
1/4 cup liquid from a jar of pepperoncini peppers (not in oil)
4 pepperoncini peppers
3 tsp. chopped garlic
1 tsp. dried oregano
1/2 tsp. dried thyme
2 bay leaves
Black pepper to taste

Directions:

Trim all visible fat from the chuck roast. In a large soup pot or Dutch oven, brown the roast on all sides in the olive oil. Add the broth, beer, pepper liquid, peppers, garlic, oregano, thyme and bay leaves. Bring to a boil then simmer on low heat, covered, for at least 2 hours.

Allow to cool for a while, shred, and reheat in the cooking liquid. Serve on crusty rolls with melted provolone or fresh mozzarella cheese and more pepperoncini peppers, if desired.

Comments from lebowskifan :

I made this up one day and was very happy with the results! The pepperoncini liquid adds a nice touch. I like to trim any visible fat from the roast and use vegetable broth because it's less greasy (I actually mix up some organic "Better Than Bouillon" vegetable base); but beef broth could be used as well.

User Reviews:

For just winging it: This was great and I will keep this recipe on my files.

submitted by einar on November 01, 2005

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