Italian Beef - cooking recipe

Ingredients

5 -6 lbs chuck roast (trimmed of fat)
1 (12 ounce) can beer
1 (14 ounce) can beef broth
32 ounces pepperoncini peppers
Italian spices
salt and pepper
1 large onion, sliced into rings

Preparation

Necessary items: 1 large roasting pan with cover, 1 oven,and a beef lover, or this will make you into one.
Heat oven to 325\u00b0F.
Cut trimmed chuck roast into 1-inch cubes.
Throw into a large roasting pan.
Sprinkle Italian seasonings, salt and pepper (I prefer freshly cracked) over meat.
Drain pepperoncinis into a strainer over a bowl. Combine the juice with beef broth and beer.
Cut onion and place over the meat.
Pour the container of combined liquids over the meat.
Top with the pepperoncinis.
Cover and cook for four (4) hours at 325 degrees.
When done, remove the stems from the pepperoncinis and shred everything with a fork.
Options: You may thicken juice with cornstarch or serve on your favorite roll and add a slice of mozzarella cheese.