Categories: Slow Cooker
Ingredients
- 4-5 lb. boneless beef chuck roast
- 4 tsp Montreal steak seasoning
- 3 tbsp. butter
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 small carrot, finely chopped
- 1/2 cup seeded and chopped pepperoncini
- 1/2 cup fresh basil leaves, thinly sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 1/2 cups chili sauce
- 12 oz. bottle of beer
- 3 tbsp. 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 and stone-ground mustard
Directions
-
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. Coo, 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 dripping and with toppings as desired.