Prep 5 mins
Cook 3 hrs
We enjoy slicing the roast as for a traditional roast beef, but many enjoy it shredded and piled high on buns. Great flavor and your house will smell wonderful as it cooks.
- 1 (3 -4 lb) boneless beef chuck shoulder pot roast
- 1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix
- 1 (10 ounce) jar pepperoncini peppers, drained (about 15 peppers)
- 1 (10 1/2 fluid ounce) can beef broth
- 1 (12 ounce) can beer (any brand works well)
- Put all ingredients in a roasting pan.
- Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
- Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
- Then served on buns.
this was excellent and did fill the house with great aromas!! i added three large heads of garlic (minced)-but i do that to almost all recipes. i'm thinking of trying this with a pork tenderloin and adding vegetable broth in place of the beef broth i'll bet that will be equally as good! thanks for the great recipe!!
Very good. Made this in the crockpot (6-8 hours on low). As suggested, I shredded the beef and added garlic. Wonderful. A neighbor made this using pork and it was even better than the beef.
I made this tonight, and served it as a traditional pot roast, with mashed potatoes. I made it in the crockpot; let it cook all day on low. It was FANTASTIC!!!! Unfortunately, I discovered at the last minute, I didn't have a beer to add, so I just simply omitted it. It was still GREAT!!! I will definitely try the beer next time, but if you don't use alcohol, or just don't have the beer on hand, by all means make this recipe!!! I have considered my pot roast my specialty for awhile now; this blows my best efforts out of the water!!! An absolute keeper; thank you SO MUCH for sharing this recipe!