Margge's Pulled Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 beef bottom round rump roast (4 pounds)1 large Vidalia onion, cut into thick slices plus 1 small onion for serving1 can (14 oz) beef broth1 (12-oz) bottle beer2 jars pepperoncini including juice12 crusty sandwich rolls, split
Preheat oven to 300. In a deep roasting pan or dutch oven, place rump roast fat side up. Scatter thickly sliced onion, pour in broth, beer & both jars of pepperoncine
Cover with foil and bake 5 hours or until very tender. Beef should pull apart easily with a fork
With slotted spoon, remove pepper & set aside. Skim fat from the pan juices.
Leaving roast in pan, shred meat with two forks. Let stand 1 hour at room temperature.
To serve, place beef on rolls, spooning pan juices & peppers over the meat. Add onion slices if desired.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYIAM.
Cover with foil and bake 5 hours or until very tender. Beef should pull apart easily with a fork
With slotted spoon, remove pepper & set aside. Skim fat from the pan juices.
Leaving roast in pan, shred meat with two forks. Let stand 1 hour at room temperature.
To serve, place beef on rolls, spooning pan juices & peppers over the meat. Add onion slices if desired.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user SKINNYIAM.
Nutritional Info Amount Per Serving
- Calories: 391.3
- Total Fat: 9.2 g
- Cholesterol: 94.2 mg
- Sodium: 578.6 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 1.2 g
- Protein: 40.7 g
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