Italian Roast Beef

This is very tender and flavorful. It makes great shredded beef sandwiches. Just add some potato salad. From the kitchen of Michele Harvey Thornburg, Moberly MO.

• Ready In: 4 hrs 15 mins
• Serves: 12-16
• Yields: 8 cups

Ingredients

• 2  chuck roast (2-3 lbs ea.)
• 1 (4 ounce) package  Good Seasons Italian dressing
• 4 (4 ounce) envelopes  au jus mix
• 1 (8 ounce) jar  pepperoncini peppers

Directions

1. Rub roasts with Italian dressing. Put roasts in pan. Cut up pepperocini peppers to taste (I used about half a jar) and put on top of roast. Use some of the pepperocini juice too. Mix packages of aujus with 4 cups water (don't heat). Pour over roasts.
2. Bake at 350 deg. approx 4 hrs COVERED. Check for liquid content. If gravy is thickening, add water. (The roast must stay in the liquid).
3. When it is done it will shred easily with fork in the pan.