Italian Beef

Italian Beef created by Kathy

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.

Ready In:
3hrs 5mins
Yields:
Units:

ingredients

  • 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

  • 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.
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RECIPE MADE WITH LOVE BY

@JoAnn
Contributor
@JoAnn
Contributor
"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."

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  1. chrstylynn
    We all really enjoyed this recipe! Our only alteration was that we did not add the beer. I would say it's a little spicy and would say next time will only put in half the bottle of peppers. Loved how easy this was!
  2. Kathy
    Italian Beef Created by Kathy
  3. JackieOhNo!
    I made this exactly as posted, and it was delicious. We served it shredded over hard rolls, with a little au jus over it. The liquid was really flavorful, and I may want to thicken it next time to have more of a gravy, because the flavor is so good!
  4. sloe cooker
    I made this and forgot to rate. I have this in my "tried and make again" cookbook. Was delicious. Thanks for posting.
  5. Brooke the Cook in
    I've been making Italian beef sandwiches for years, but I've never added beer and have always used water in place of beef broth - not anymore - this was they way to do it!! Everyone loved 'em! Will be making again!
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