Where's the Beef

By ccavaletti

Ingredients

• ASSEMBLY:
• 1 boneless beef chuck roast (4 to 5 lbs)
• 4 tsp Montreal steak seasoning
• 3 Tbsp butter
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 small carrot, finely chopped
• 1/2 c seeded and chopped pepperoncini
• 1/2 c fresh basil leaves, thinly sliced
• 4 garlic cloves, minced
• 2 c beef broth
• 1-1/2 c chili sauce
• 1 bottle (12 oz) beer
• 3 Tbsp reduced-sodium soy sauce
• 1 Tbsp dried rosemary, crushed
• 1 bay leaf
• 1/4 tsp salt
• 1/4 tsp pepper
• 18 mini buns, split
• Additional chopped pepperoncini
• sliced red onion
• dill pickle slices
• stone-ground mustard (optional)

Details

Servings 18

Preparation

Step 1

Trim roast; sprinkle with steak seasoning. Cut roast in half. In a large skillet, heat butter over medium heat; brown meat in batches.

Transfer the meat and drippings to a 6-qt. slow cooker.

Add the next 14 ingredients. Cook, covered, on low 7-8 hours, or until meat is tender.

Remove roast; cool slightly.

Strain cooking juices, discarding vegetables and bay leaf; skim fat.

Shred meat with two forks. Return meat and cooking juices to slow cooker; heat through.

Using tongs, place meat on buns. Serve with cooking juices for dipping and with toppings as desired.

From Taste of Home Magazine, February/March 2016