Pulled Beef

1 beef bottom round rump roast (4 lbs)
1 large Vidalia onion, cut into thick slices, plus 1 small onion (optional) cut into thin slices for serving
1 can (14 ounces) beef broth
1 (12-ounce) bottle beer
2 jars (12 ounces each) pepperocini, including juice, stems removed
12 crusty sandwich rolls, split
Sliced provolone cheese (optional)

1 - Preheat over to 300 degrees. In a deep roasting pan or large ovenproof Dutch oven,place rump roast fat side up. Scatter thickly sliced onion around the roast; pour in brother, beer, and both jars of pepperocini (including juice). Cover with foil (if using a roasting pan) and bake 5 hours, or until very tender. Beef should pull apart easily with fork.

2 - With a slotted spoon, remove peppers from pan; set aside. Skim fat from pan juices; remove and discard fat from top of roast. Leaving the roast in the pan, shred meat with two forks. Let stand 1 hour at room temperature.

3 - To serve, place beef on rolls, spooning some of the pan juices and peppers over the meat. Add raw onion slices and provolone if desired.

Makes 12 servings.