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About.comSouthern Food
At a Glance
Course : Entree, Sandwiches
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Party, Potluck, Superbowl
 
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Monica's Italian Beef with Beer

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more Italian beef recipes.

INGREDIENTS:

  • 1 (3 to 4 1/2 lbs) beef roast, trimmed (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.

PREPARATION:

Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about 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.
Serves 12 to 16
Serve with forks and a stack of napkins.

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