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Slow Cooker Italian Beef and Beer

When it comes to the beer, you can choose whichever type you prefer; if you’d rather not use beer, substitute with 1 1/2 cups of beef stock or broth, preferably low sodium or unsalted. The best way to build the sandwich is to spoon some of the warm broth onto split rolls or bread, pile with shredded beef, and then top with a few peppers.

Ingredients

  • 1 (12-ounce) can beer
  • 1 (12-ounce) jar pepperoncini peppers, with liquid
  • 1 envelope dry Italian salad dressing mix
  • 4 pounds beef chuck roast
  • Hard rolls, bulkie rolls, or French bread, optional, for serving

Method

  1. Gather the ingredients.

  2. Pour the beer into the slow cooker.

  3. Drain the liquid from the pepperoncini jar into the crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the slow cooker.

  4. Trim the fat from the roast; place in the slow cooker on top of the peppers.

  5. Top the roast with the remaining peppers.

  6. Cover and cook on low for 8 to 10 hours.

  7. Remove the cooked roast from the slow cooker; cool slightly. While still warm, pull the roast apart with two forks to shred.

  8. To serve, ladle a small amount of the warm liquid from the slow cooker onto split rolls or bread, top with the shredded beef, then follow with more beef liquid as desired. Add a few peppers if you like.

  9. Serve with plenty of napkins and enjoy.​

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