1 3-4 1/2 lb chuck roast, trimmed well of fat 12 ounces of beer or 1 1/2 cups beef broth 1 envelope of dry Italian salad dressing mix 2 teaspoons oregano 1/2t teaspoons garlic granules 12oz jar Pepperoncini peppers with liquid
Hard Italian rolls or French bread whatever you choose or can find in your store
Pour beer or broth into crock pot. Drain liquid from pepperoncini into crock pot. Stir in salad dressing, oregano, garlic, thyme and mix until well blended. Place half the peppers in the liquid, add the roast and then the remaining peppers on top. Cook on high for 6 hours or low for 8 – 10 hours. The larger the cut of meat the longer it will take.
Remove cooked beef and shred with 2 forks. It should be very tender and shred with little to no effort. Return to crock pot and serve on rolls with sweet and/or spicy peppers and Au Jus on side.
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