Italian Beef - cooking recipe

Ingredients

1 (3 -4 lb) boneless beef chuck shoulder pot roast
1 (2/3 ounce) envelope Good Seasonings Italian salad dressing mix
1 (10 ounce) jar pepperoncini peppers, drained (about 15 peppers)
1 (10 1/2 fluid ounce) can beef broth
1 (12 ounce) can beer (any brand works well)

Preparation

Put all ingredients in a roasting pan.
Cover and bake all afternoon at 300 degrees, or until beef shreds easily.
Can be shredded (using 2 forks) and left sitting in the juice for an hour to absorb the flavors.
Then served on buns.