Pepperoncini and Beer Italian Beef

• 2 lb. chuck roast
• 2 tbsp. olive oil
• 2 cups vegetable (or beef) broth, preferably lower sodium type
• 6 fl. oz. beer (not too strong)
• 1/4 cup liquid from a jar of pepperoncini peppers (not in oil)
• 4 pepperoncini peppers
• 3 tsp. chopped garlic
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• 2 bay leaves
• Black pepper to taste

1. Trim all visible fat from the chuck roast.
2. In a large soup pot or Dutch oven, brown the roast on all sides in the olive oil.
3. Add the broth, beer, pepper liquid, peppers, garlic, oregano, thyme and bay leaves.
4. Bring to a boil then simmer on low heat, covered, for at least 2 hours.
5. Allow to cool for a while, shred, and reheat in the cooking liquid.
6. Serve on crusty rolls with melted provolone or fresh mozzarella cheese and more pepperoncini peppers, if desired.

chuck roast, olive oil, vegetable, beer, liquid from, pepperoncini peppers, garlic, oregano, thyme, bay leaves, black pepper

Taken from www.foodgeeks.com/recipes/19328 (may not work)