2 or 3 pot roasts, cut off fat. Place in Dutch oven.
2 cans beer - can use non-alcoholic
1 can beef broth
Oregano, Garlic Salt and Pepper
1 or 2 jars pepperoncini with juice
Mix above and pour over roasts. Cover and cook at 300 F. about 6 hours or until meat shreds easily. Cool and defat broth. Shred meat and use only the au jus portion of broth to pour over the shredded meat. I use a 9x13 glass pan to reheat and serve. Reheat slowly. Can be made ahead and frozen. Serves 20. Serve in buns.

1 ½ cup peeled and chopped Granny Smith apples
½ red bell pepper, seeded and chopped
1 cup chopped onion
1 cup dark brown sugar
¾ cup cider vinegar
½ cup golden raisins
1-2 Tbsp. peeled, minced, fresh ginger root
½ tsp. dry mustard
½ tsp. salt
Pinch of dried red pepper flakes

Combine everything in a large stainless steel pan and bring to boil while stirring constantly. Boil gently, stirring occasionally for 40 minutes. This recipe makes 3 cups and can be stored in the refrigerator for up to 3 months. A special treat to serve with pork, duck, goose or turkey.

APPLE RAISIN CHUTNEY

1 ½ cup peeled and chopped Granny Smith apples
½ red bell pepper, seeded and chopped
1 cup chopped onion
1 cup dark brown sugar
¾ cup cider vinegar
½ cup golden raisins
1-2 Tbsp. peeled, minced, fresh ginger root
½ tsp. dry mustard
½ tsp. salt
Pinch of dried red pepper flakes

Combine everything in a large stainless steel pan and bring to boil while stirring constantly. Boil gently, stirring occasionally for 40 minutes. This recipe makes 3 cups and can be stored in the refrigerator for up to 3 months. A special treat to serve with pork, duck, goose or turkey.