|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 19mg||96%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is such a tasty beef for sandwiches and is a snap to throw together and cook in the slow cooker. This recipe serves a dozen or more people, so it's great for tailgating or a family get-together.
The beef is cooked to tender perfection in the slow cooker with some unusual yet very tasty additions.
1 (12-ounce) can beer
1 (12-ounce) jar pepperoncini peppers, with liquid
1 envelope dry Italian salad dressing mix
4 pounds beef chuck roast, trimmed
Hard rolls, bulkie rolls, or French bread, optional, for serving
Pour beer into the slow cooker.
Drain liquid from pepperoncini into the crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the slow cooker.
Trim fat from the roast; place in slow cooker on top of peppers.
Top roast with remaining peppers.
Cover and cook on low for eight to 10 hours.
Remove the cooked roast from slow cooker; cool slightly. While still warm, pull roast with two forks to shred.
To serve, ladle a small amount of warm liquid from slow cooker onto split rolls or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with forks and a stack of napkins.