Slow-cooked Italian beef

Name: Slow-cooked Italian beef
Ingredients: 4 pounds boneless beef roast (shoulder aka cross rib, chuck, or rump roast aka bottom round); 1 medium onion, chopped; 1 jar peperoncini peppers (10 to 16 ounces, depending on if you want mild or spicy), juice reserved, stems removed; 2 cloves garlic; 4 beef bouillon cubes (or 4 teaspoons Better Than Bouillon beef soup base); 2 tablespoons Worcestershire sauce; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 tablespoon dried thyme; 3 drops hot pepper sauce, or to taste (optional); Salt; black pepper

chinesegrandma.com

It’s not the industrially thin-sliced Italian beef you’ll find in Chicagoland, but this slow-cooked version is easier to achieve at home, and it will fill a cru

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Ingredients

4 pounds boneless beef roast (shoulder aka cross rib, chuck, or rump roast aka bottom round)
1 medium onion, chopped
1 jar peperoncini peppers (10 to 16 ounces, depending on if you want mild or spicy), juice reserved, stems removed
2 cloves garlic
4 beef bouillon cubes (or 4 teaspoons Better Than Bouillon beef soup base)
2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried thyme
3 drops hot pepper sauce, or to taste (optional)
Salt
black pepper