Servings: 10Prep Time: 5 Minutes Cook Time: 6 Hours
1 whole Beef Roast (3 to 4 Pounds)
1 can Beef Consomme or Beef Broth
3 Tablespoons Italian Seasoning
1/4 teaspoon Salt
1/4 cup Water
1/2 jar (16 oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls
Place beef roast into heavy pot or dutch oven. Combine beef consomme or beef broth, Italian seasoning, 1/4 tsp. salt, water and pour over roast. Pour 1/2 jar (16 oz) Pepperoncini Peppers with juices on top of roast. 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 until it’s tender.
Remove from oven. With two forks, completely shred all meat, leaving no large chunks. 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.
Submitted by: mommafox on May 22, 2010