Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. I use venison of course, but you can use 4 lbs boneless beef roast as well. | 2. Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover. | 3. Cook for about 4-5 hours. 5-8 for frozen (venison) roasts. | 4. Shred meat periodically to maximize flavor, otherwise shred prior to serving. | 5. Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese. | 6. Excellent for buffet style dinners. Delish! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1	teaspoon		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
garlic powder	1 1/2	1/2		15.3915	3.3819	0.7696	0.0339
italian seasoning	1 1/2	1/2		0.0	0.0	0.0	0.0
pepperoncini pepper	10 -12	ounces		0.0	0.0	0.0	0.0
beef broth	10	ounces		19.8446	0.1134	3.2318	0.6237
beer	12	ounces		930.72	12.6336	47.04	75.7008

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