Today we are doing lots of “chores” (as my dad likes to say). I am dropping off consignment clothes today!! I cannot wait to get them out of here- It feels fantastic! Since our team played Thursday, we are casually watching games all day as we work. I pulled out Italian beef for our dinner tonight- It is perfect for football in the fall.
You will need:
3-4 pounds of boneless chuck roast, one can of beer, one can of beef broth, one small jar of pepperocinis, garlic salt and oregano. Heavily coat the meat with garlic salt. Place in dutch oven and pour in beer, broth, peppers, and oregano to taste. Cover and bake on 300 for 3-4 hours or until tender. I take just the roast out of the pan and put it in a mixing bowl. I used my handmixer to shred it and then returned it to the pan of peppers and broth. It is ready to eat. If you are freezer cooking, you take it and bag it after shredding. To prepare it after freezing, thaw it, dump all of it into a pot and reheat it on top of the stove.
To serve: You will want mozzarella cheese and hoagie rolls. I cut the rolls, put the meat on, sprinkle the cheese on top, and broil it briefly to toast it- YUM! This is my favorite meal we made for freezer cooking this time. Hope you enjoy 🙂