Italian Pulled Beef
Melissa
Similar to French Dip, but tangier with jarred peppers
ingredients
- 1 4 lb rump roast or chuck roast
- 1 large sweet onion, plus 1 small
- 1 can beef broth
- 1 bottle of beer
- 2 jars pepperoncini or sliced pepper rings, including juice
- crusty sandwich rolls
- sliced provolone
directions
- 1
Season roast with salt and pepper.
- 2
In dutch oven, brown roast in olive oil on all sides.
- 3
Scatter thickly sliced onion around meat; pour in broth, beer and peppers with juice.
- 4
Cover and bake 5 hours, or until very tender. Beef should pull apart with fork.
- 5
With slotted spoon, remove peppers from pan and set aside. Skim fat from broth and remove any fat from roast. Shred meat with 2 forks.
- 6
To serve, place beef on rolls, spooning pan juices and peppers over meat. Add raw onion slices and provolone, if desired.
Source: Melissa
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