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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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We like this over hot, cooked rice, but you can serve it on hoagie buns if you prefer. Ingredients:
4 lbs beef roast (arm or chuck) |
1 cup pepperoncini pepper, stemmed |
2 cups water |
2 large onions, coarsely chopped |
4 beef bouillon cubes |
1 teaspoon oregano |
1 teaspoon thyme |
3 dashes tabasco sauce |
1 -3 garlic clove, minced |
2 tablespoons worcestershire sauce |
hot cooked rice or hoagie roll |
Directions:
1. Place roast in a large soup pot or Dutch oven.
2. Put pepperoncini peppers and water in a blender. Blend until finely chopped (Chop option, aprox 10 seconds).
3. Pour over roast.
4. Add remaining ingredients (except rice and buns, of course!).
5. Bring to a boil.
6. Reduce heat to low. Cover and simmer 3 hours, turning roast every 30 minutes.
7. Remove from heat. Allow to cool.
8. Remove roast and shred meat.
9. Return meat to pot.
10. Heat through.
11. Serve over hot, cooked rice or on hoagie buns.
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