Pulled Beef Sandwiches Recipe

Ingredients

1 beef bottom round rump roast (4 pounds)

1 large sweet onion, sliced thick.

1 small onion cut into thin slices for serving with sandwichs

14 ounces beef broth

12 ounces beer

24 ounces pepperoncini, including juice

12 crusty sandwich rolls

Provolone cheese, sliced

Preparation

1. Preheat oven to 300º. In a deep roasting place rump roast fat side up. Scatter onion slices around the roast; pour in broth, beer, and both jars of peppers (including juice). Cover with foil and bake 5 hours.
2. With slotted spoon, remove peppers and slice for sandwiches. Shred beef using two forks.
3. Serve at room temperture on rolls with sliced peppers, extra onions and cheese if desired.