Total Time
3hrs 5mins
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.

Ingredients Nutrition

  • 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)

Directions

  1. Put all ingredients in a roasting pan.
  2. Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
  3. Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
  4. Then served on buns.
Most Helpful

5 5

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!!

5 5

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.

5 5

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!