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Italian Beef with Beer
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1 (3-4 lbs) beef roast (chuck works great)
1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 12-oz. jar Pepperoncini peppers, with the liquid
Hard Rolls, Bulkie Rolls, French Bread, etc..
Pour beer into the crock pot. Drain liquid from pepperoncini into the crockpot. Stir in the salad dressing mix until well-blended. Place approximately half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired.
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