|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Spicy Italian Beef
|
|
|
|
Submitted by:
Jimmy |
|
|
This makes a great sandwich. The meat is so tender after 10 hours of cooking |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 4 pound(s) , Boneless Beef Chuck Roast Trimmed of Fat
- 16 ounces , Peperoncini Peppers Stems Removes
- 1 can(s) , Beef Broth
- 1 bottle(s) , Beer
- 1 medium , Onion Minced
- 2 tablespoon(s) , Italian Herb Blend
- 1 large , Loaf of French Bread Cut in Thick Slices
- 10 slice(s) , Provolone Cheese
|
|
| Instructions: |
|
Place roast in slow cooker, add peperoncinis, broth, beer, onion and herb blend. Cover and cook on low for 10 hours. Remove meat, shred with 2 forks and return to cooker and mix well. Serve on french bread topped with cheese and add additional sauce if desired |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|