Spicy Italian Beef
by:
A great sandwich, full of kick that is another Crock-Pot wonder.
ingredients
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serves: 6
1 boneless beef chuck roast 3-4 lbs.
1 jar (12oz) pepperoncini peppers
1 can (14.5 oz) beef broth
1 bottle (12oz) beer
1 onion, minced
2 tbs Italian seasoning
Provolone Cheese
Sub buns
Nutrition Facts
Spicy Italian Beef
Servings Per Recipe: 6
Amount per Serving
Calories: 466
- Total Fat: 26.9 g
- Saturated Fat: 11.6 g
- Trans Fat: 1.6 g
- Cholesterol: 156.4 mg
- Sodium: 1390.7 mg
- Total Carbs: 8 g
- Dietary Fiber: 2.2 g
- Sugars: 2 g
- Protein: 45.4 g
preparation
1. Trim fast from beef if necessary. Cut into large chunks.
2. Place in Crock-Pot.
3. Drain peppers and pull of stems. Add peppers, broth, beer, onion and seasoning to Crock-Pot. Stir.
4. Cover and cook on LOW 8-10 hours.
5. Remove meat from Crock-Pot and shred.
6. Return to cooking liquid to heat through. Place Provolone on bottom of buns.
7. Using a slotted spoon, put warm meat on cheese allowing it to soften a little.
Cooks' note:
Serve w/ extra peppers and sauce on the side, if desired.
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