Sandwich/Nona's Pulled Beef

By latin1

Ingredients

• 1 beef bottom round rump roast (4 pounds)
• 1 large Vidalia onion, cut into thick slices, plus one small onion, thinly sliced
• 1-14 ounce can beef broth
• 1-12 ounce bottle beer
• 2- 12 ounce jars pepperoncini (juice included)
• 12 crusty sandwich rolls, split
• Sliced provolone

Details

Servings 12

Preparation

Step 1

Preheat oven to 300 degrees in a large Dutch oven, place rump roast fat side up. Scatter thickly sliced onions around the roast; pour in broth, beer and both jars of pepperoncini, including juices. Cover and bake for 5 hours or until very tender. Beef should pull apart easily with a fork.

With a slotted spoon, remove peppers from pan; set aside. Skim fat from the pan juices; remove and discard fat from top of the roast. Leaving the roast in the pan shred meat with two forks. Let stand at room temperature for one hour.

To serve, place beef on rolls, spooning some of the pan juices and peppers over meat. Add raw onion slices and provolone.