Try this Trimble Creek Lodge Favorite – Simple Italian Beef Recipe!
5-8# of chuck roast (chuck is cheaper and more flavorful)
2 1/2 cups water (or so)
3-4 beef bullion cubes
Or use Beef broth instead of the bullion & water
1 can of beer
6 oz. pepperocinis & 6 oz. vinegar from the pepperocinis
3-4 chopped onions
1 tsp. pepper or so
5-8 toes of garlic, peeled and squashed
1 1/2 Tbs. oregano
Remove some excess fat from meat.
Season meat liberally with pepper, then brown meat really well over high heat on all sides in a small amount of oil. Use an iron frying pan or other pan without a non-stick surface for the best browning. Turn on the exhaust fan – this is smoky!
Put beef and all ingredients in a large pot, cover and simmer for 4-5 hours till the meat falls apart.
“Fork” the meat toward the end so it shreds. It should soak up much of the juice but there should be some for dipping your bread too!
Serve on sandwiches with hearty bread and optional sliced onions, fried bacon or provolone cheese. (Figure 1/3 pound of beef for each person.)
Fresh this is zippy. Second day it becomes much mellower. Great to make ahead and freeze for later events