Italian Beef or Italian Venison (Sherie's Style)

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READY IN: 5hrs 10mins
SERVES: 6-8
YIELD: 6 hoagies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon salt
  • 2
    teaspoons pepper
  • 1 12
    teaspoons garlic powder
  • 1 12
    tablespoons italian seasoning (like McCormick Italian Herb Blend- i.e., basil, oregano, rosemary, garlic, sea salt)
  • 10 -12
    ounces pepperoncini peppers, with the juice (remove stems & slice thin or chop)
  • 10
    ounces beef broth (1 can or Lipton onion mushroom soup mix with water is great too!)
  • 12
    ounces beer (1 can or bottled beer -not Lite)
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DIRECTIONS

  • I use venison of course, but you can use 4 lbs boneless beef roast as well.
  • Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
  • Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
  • Shred meat periodically to maximize flavor, otherwise shred prior to serving.
  • Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
  • Excellent for buffet style dinners. Delish!
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