Saturday, December 13, 2014

Italian Beef

  1. 1 3-4lb chuck roast (or another cut)
  2. 6oz jarred Peperoncini and juice* (I used Mezzeta brand)
  3. 1 cup beef broth
  4. 1 tbsp Italian seasoning
  5. 1 tsp garlic powder
  6. Salt and Pepper to taste

  1. Place roast in the bottom of Bean Pot
  2. Pour juice, Peperoncinis, and beef broth over roast
  3. Add in seasonings and cook on 375 for 2 hours. Or until meat is cooked through and tender. 
  4. When finished cooking, take meat out and shred with 2 forks.
  5. Place shredded meat back in Bean Pot and cook 20 minutes longer.

  1. *If you like it spicy you can add in more peppers or juice to taste. I generally buy the 12 oz jar and use 1/2-3/4 of the juice and peppers.

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