Beef Au Jus With Peperoncini
By: Theron Steineck
Published: Friday, December 18, 2009 - 8:12am

Ingredients




5 pounds Beef Chuck Roast
1/2 cup Soy Sauce
26 ounces Beef Stock
5 Peppercorns
1 teaspoon Dried Crushed Rosemary
1 teaspoon Dried Thyme
1 teaspoon Garlic Powder
12 Peperoncini Peppers
Hard Rolls or French Bread

Cheese (Provolone works well)

Preparation

1 Place roast in slow cooker. 2 Combine Soy Sauce, Beef Stock, and spices. 3 Pour mixture over roast. 4 Add peperoncini peppers. 5 Cover and cook over low heat 10-12 hours or until meat is very tender. 6 Remove meat from broth and reserve broth. 7 Let meat rest about 10 minutes before shredding. 8 Serve as sandwiches with cheese and broth.

About


If you have beef bouillon cubes you can use one or two instead of the beef stock. After pouring the soy sauce, spice and bouillon mixture over meat add enough water to almost cover roast. Adding the peperoncini peppers right away will make a spicy broth. To reduce the amount of spicy heat add them closer to the end of the cooking process. To separate the fat from the broth place broth in refrigerator until cool. Skim off fat.  Reheat meat and broth before serving.