|Nutrition Facts (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 slow cooker Italian beef and beer dish is full of flavor, and a snap to throw together in the slow cooker. Once cooked, the meat is shredded, making for tasty sandwiches or a beef main dish. It serves a dozen or more people, so it's great for tailgating, Super Bowl parties, or family get-togethers.
The meat called for is a beef chuck roast, which is a big, thick cut of meat that should actually not be roasted, despite its name—it will turn out chewy and tough. Instead, this cut is best when braised, which is a moist heat cooking method that involves simmering the meat in a small amount of liquid. In this recipe, the liquid is beer, along with some of the liquid from the jar of pepperoncini peppers, offering a nice depth of flavor and a little bit of spice. Dry Italian dressing mix and the peppers themselves bring even more flavor to the dish, and the crock pot cooks the beef to tender perfection, making it ideal for shredding.
When it comes to the beer, you can choose whichever type you prefer; if you'd rather not use beer, substitute with 1 1/2 cups of beef stock or broth, preferably low sodium or unsalted. The best way to build the sandwich is to spoon some of the warm broth onto split rolls or bread, pile with shredded beef, and then top with a few peppers.
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
Hard rolls, bulkie rolls, or French bread, optional, for serving
Gather the ingredients.
Pour the beer into the slow cooker.
Drain the liquid from the pepperoncini jar into the crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the slow cooker.
Trim the fat from the roast; place in the slow cooker on top of the peppers.
Top the roast with the remaining peppers.
Cover and cook on low for 8 to 10 hours.
Remove the cooked roast from the slow cooker; cool slightly. While still warm, pull the roast apart with two forks to shred.
To serve, ladle a small amount of the warm liquid from the slow cooker onto split rolls or bread, top with the shredded beef, then follow with more beef liquid as desired. Add a few peppers if you like.
Serve with plenty of napkins and enjoy.