Ingredients
- 1 whole Beef Chuck Roast
- 2.5 To 4 Pounds
- 1 can Beef Consomme Or Beef Broth
- 3 Tablespoons (heaping) Italian Seasoning
- 1 teaspoon Salt
- 1/4 cups Water
- 1/2 jars (16 Oz) Pepperoncini Peppers
- With Juice
- Buttered
- Toasted Deli Rolls
Instructions
- Combine all ingredients in a heavy pot or dutch oven.
- Stir lightly to combine seasoning with the liquid.
- Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart.
- **If meat is not yet tender, return to oven for 30 minute intervals till its tender!
- **
- Remove from oven.
- With two forks, completely shred all meat, leaving no large chunks behind.
- Serve immediately, or keep warm over a simmer on the stove.
- May make the day before, then store in the refrigerator.
- Remove the hardened fat from the top before reheating.
- Serve on buttered, toasted rolls.
- Top with cheese and melt under the broiler if desired.
- Serve with juices from the pot.
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