Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour beer or broth as well as the liquid from the pepperoncini peppers jar into crock pot. | 2. Stir in salad dressing mix, oregano, garlic, thyme, as well as red pepper flakes and mix until well blended. | 3. Place half the pepperoncinis in the liquid, add the roast and then the remaining pepperoncinis on top. | 4. Cook on high for 6 hours or on low for 8-10 hours for the 4 lb cut of meat. The larger the cut of meat, the longer it will take. | 5. Remove cooked beef and shred with 2 forks. Return to crock pot and serve on rolls topped with mozzarella cheese or top cooked pasta and smother with cheese. You can also serve the cooking liquid as an au jus for dipping sandwiches. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	4	lb	trimmed	3264.0074	0.0	347.7981	208.1711
beer	12	ounces		930.72	12.6336	47.04	75.7008
italian salad dressing mix	1	envelope		-	-	-	-
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
garlic	1/2	teaspoon		2.086	0.4628	0.08900000000000001	0.006999999999999999
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
red pepper flake	1	teaspoon		-	-	-	-
pepperoncini pepper	1	jar	cut	-	-	-	-
sandwich bun french bread lengthwise	8		sliced	-	-	-	-
mozzarella cheese	4	ounces	shredded	367.4094	30.8669	15.3768	20.2642

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.