"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
3-4 lb chuck roast 1 can beef broth 1 can beer 1 big jar pepperoncinis with juice 1 medium onion chopped 1 tsp salt black pepper to taste
Place roast in a baking dish. Add beef broth, beer and pepperoncinis plus juice and chopped onion, salt and pepper. Bake for 3 1/2 hours at 350º or cook in crock-pot on low all day. When roast is done use two forks to shred the meat. Serve with the peppers on Italian beef rolls.
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