Italian Shredded Beef Sandwiches
Ingredients:
| 4 | pounds beef roast, sirloin tip or rump roast |
| 1 | large onion, cut into thick slices |
| 12- | ounce jar pepperoncini peppers, drained |
| 1 | envelope Italian salad dressing mix (zesty Italian) |
| 14- | ounce can beef broth |
| 12- | ounce bottle of beer |
| 12 | crusty Italian sandwich rolls, split |
| provolone or mozzarella cheese, shredded or sliced | |
| raw sweet onion, sliced (optional) | |
Preheat oven to 300° F. In a deep roasting pan or a large, ovenproof Dutch oven, place rump roast fat side up. Scatter thickly sliced onion around the roast; sprinkle Italian dressing mix over top, pour in beer, beef broth, and jar of peppers. If necessary, add enough water to almost cover roast. Cover and bake about 5 hours, or until very tender. Beef should pull apart easily. (Or use a crockpot: lay all ingredients in slow cooker, cover and cook on low 8 hours until tender.)
With a slotted spoon, remove peppers and onions from pan; set aside. Skim fat from the pan juices. When the roast is cool enough to handle, shred the meat with two forks. Discard excess fat.
Split rolls, top with cheese, and toast briefly under the broiler. Place beef on rolls, spoon some pan juices and peppers on top. Toss on some additional raw onion slices, if desired.
Yield: 12 servings