SPICY ITALIAN ROAST

By Beefman-2

SPICY ITALIAN ROAST

Ingredients

• 4 LB CHUCK ROAST
• 12 OUNCES PEPPERONCINI
• 14 1/2 OUNCE BEEF BROTH
• 12 OUNCE CAN BEER
• 1 MEDIUM ONION DICED
• 1 MEDIUM RED ONION DICED
• 1 LARGE GREEN BEL PEPPER
• 2 TABLESPOON ITALIAN SEASONING
• 1 TEASPOON SALT
• 1 TABLESPOON BLACK PEPPER
• 1 TABLESPOON PAPRIKA
• 1 TABLESPOON GROUND MUSTARD

Preparation

Step 1

1) MIX ALL SEASONINGS TOGETHER AND PLACE IN SHAKER.

2) TRIM FAT FROM BEEF, DISCARD, CUT BEEF INTO CHUNKS. SHAKE SEASONING ONTO MEAT COATING EVENLY ON ALL SIDES, PLACE INTO CROCK POT.

3) DRAIN PEPPERONCINIS, REMOVE STEMS, DICE AND PLACE IN CROCK POT, PLACE DICED ONION ONTO CROCK POT,

4) PLACE REMAINING INGREDIENTS INTO CROCK POT, COVER COOK ON LOW FOR 8 TO 10 HOURS.