Italian Beef
Mary Kostos
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- 3 to 4 lbs boneless chuck roast fat trimmed
- 1 onion large, thickly sliced
- 1 green pepper large, thickly sliced
- 8 to 10 oz Peperoncini peppers including juice
- 3 Tbsp basil
- 3 Tbsp oregano
- 3 cloves garlic chopped
- 3 Tbsp beef bouillon
- 1 can beer any kind
Serving
- Italian buns
- Monterey Jack Cheese slices
Place all ingredients in order, into a roasting pan. Cover tightly.
Cook at 325°F for at least 4 hours.
Shred with forks.
Serve on Italian buns with slices of Monterey Jack cheese.
