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Italian Beef

Course: Main Course
Servings: 0
Author: Mary Kostos
Print Recipe

Ingredients 

  • 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

Instructions

  • 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.