Italian Shredded Beef Sandwiches
Ingredients:
| 4 | pounds sirloin tip or rump roast |
| 1 | large onion, sliced thick |
| 12- | ounces pepperoncinis, drained |
| 1 | envelope Italian salad dressing mix |
| 14- | ounce can beef broth |
| 12- | ounce bottle of beer |
| 12 | crusty Italian sandwich rolls |
| provolone or mozzarella cheese | |
| sweet onion, sliced (optional) | |
Preheat oven to 300° F. Place roast fat side up in a roasting pan or large Dutch oven. Scatter sliced onion around the roast; sprinkle Italian dressing mix over top, pour in beer, beef broth, and jar of peppers. Add enough water to almost cover roast if necessary. Cover and bake about 5 hours, or until fall-apart tender. (8 hours on low if using a crockpot.)
Scoop out peppers and onions, set aside. Skim fat from the pan juices. Shred the beef when cool enough to handle. 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, if desired.