Where’S The Beef

• 1 boneless beef chuck roast (4 to 5 pounds)
• 4 teaspoons Montreal steak seasoning
• 3 tablespoons butter
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 small carrot, finely chopped
• 1/2 cup seeded and chopped pepperoncini
• 1/2 cup fresh basil leaves, thinly sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1-1/2 cups chili sauce
• 1 bottle (12 ounces) beer
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon dried rosemary, crushed
• 1 bay leaf
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 18 mini buns, split
• Additional chopped pepperoncini, sliced red onion, dill pickle slices and stone-ground mustard, optional

1. Trim roast; sprinkle with steak seasoning. Cut roast in half. In a large skillet, heat butter over medium heat; brown meat in batches. Transfer meat and drippings to a 6-qt. slow cooker. Add remaining ingredients. Cook, covered, on low 7-8 hours or until meat is tender.
2. Remove roast; cool slightly. Strain cooking juices, discarding vegetables and bay leaf; skim fat. Shred meat with two forks. Return meat and cooking juices to slow cooker; heat through. Using tongs, place meat on bun bottoms. Serve with cooking juices for dipping and top as desired.

chuck roast, montreal steak seasoning, butter, onion, celery, carrot, pepperoncini, fresh basil, garlic, beef broth, chili sauce, beer, soy sauce, rosemary, bay leaf, salt, pepper, buns, pepperoncini

Taken from www.tasteofhome.com/recipes/where-s-the-beef/ (may not work)