Wonderful, tender, spicy meat for hearty sandwiches.
Servings: 10Prep Time: 5 Minutes Cook Time: 6 Hours
1 whole Beef Roast (3 to 4 Pounds)
1 can Beef Consomme or Beef Broth
3 Tablespoons Italian Seasoning
1/4 teaspoon Salt
1/4 cup Water
1/2 jar (16 oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Place beef roast into heavy pot or dutch oven. Combine beef consomme or beef broth, Italian seasoning, 1/4 tsp. salt, water and pour over roast. Pour 1/2 jar (16 oz) Pepperoncini Peppers with juices on top of roast. Cover and bake in a 275 degree oven for 5 to 6 hours or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals until it’s tender.
Remove from oven. With two forks, completely shred all meat, leaving no large chunks. Serve immediately or keep warm over a simmer on the stove.
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.