Italian Beef - cooking recipe

Ingredients

4 to 5 lb. rump roast
1/2 to 2 Tbsp. onion powder
8 oz. jar pepperoncini peppers with juice
1/2 to 1 1/2 Tbsp. garlic powder
1 can beer
2 cans beef broth

Preparation

Brown roast on top of stove in Dutch oven.
Add remaining ingredients and simmer all day (or until tender).
Refrigerate overnight.\tSpoon
off
fat and slice meat.
Reheat meat in juice. Brush
submarine
bread with juice.
Peppers may be served. Serves 12 to 15.