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Ingredientes
- 4 pound chuck roast
- 2 cans beef consomme
- 1/2 can water
- Oregano, to taste
- 8 ounce jar mild pepperocine peppers
- Steamed green pepper strips
- Hard rolls
Direcciones
- Trim excess outer fat from roast. Put in roasting pan. Top with 2 cans beef consomme, 1/2 can water, oregano, 1/2 jar of pepperocine peppers and some juice. Cover tight with foil and bake at 325 degrees for 3 1/2-4 hrs. Cool. Shred meat by hand. Throw away baked pepperocine peppers. Place meat in all pan juices and chill so fat can be skimmed off. Then warm and serve on hard rolls with steamed green peppers and/or pepperocine peppers. Freezes well. Makes 12 sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 321 | |
| Calories from Fat 145 | 45% |
| Total Fat 16.11g | 20% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 366mg | 15% |
| Potassium 591mg | 17% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.28g | 0% |
| Protein 38.67g | 62% |
