Recipe: Spicy Italian Beef Sliders

Posted on: 9:23 am, July 10, 2012, by Jessica Dabrowski, updated on: 10:15am, July 10, 2012

By Moe Schneider, of Moe’s Restaurant in Cuyahoga Falls

Ingredients:

4 Pounds boneless chuck roast, trimmed of excess fat
(1) 18 oz. jar of pepperoncini, drained and chopped
(1) package Good Seasons Italian salad dressing mix
(1) 12 oz. can of beer
(1) 10.5 oz. can of beef broth

Trim the chuck roast of fat and place into the bottom of a six quart roasting pan. Remove the stems from the pepperoncini and chop coarsely. As an alternative you could use pepperoncini rings. Place the pepperoncini on top of the roast. Sprinkle the dry Italian Salad Dressing mix over the roast, pour beer and beef broth over the ingredients. Cover the pan tightly with foil and bake at 325 degrees until tender.

Remove roast from pan and break apart with two forks. Return to pan, remove excess broth and allow beef to simmer until ready to serve. You can alternately cook the roast in a large crock pot on the low setting for 8-10 hours.