Chuck Roast Italian beef
Servings: Unknown
INGREDIENTS
1 boneless chuck roast (4 1/2 to 5 lbs)
1 jar (12oz) pepperoncini, drained and sliced (discard juice)
1 small onion, sliced
1 bulb garlic, cloves broken apart and peeled
1 can (12oz) beer
1 can (14oz) low-sodium beef broth
2 tsp Italian seasoning
1 tsp oregano
1 tsp salt
1 tsp black pepper

Preheat oven to 350 degrees. Combine all ingredients in a 9x13 roasting pan. Bake 2 1/2 to 3 hours until fork tender. Remove from oven and let cool for 30 minutes. Strain liquid and reserve.

Shred the meat and discard fat. Pour reserved liquid over meat; stir to coat evenly. Serve piled on French rolls.

Submitted by: Vickie Leiker

RECIPE ARCHIVE


Part of the Farm Credit System