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
Instructions
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.
Author's Comments
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.
I have been using this recipe for the past 4 years, tried it with different beers and it always comes out great. Everyone I've made it for loves it. Awesome recipe!
Instructions
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.
Author's Comments
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.
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