Here's a dish we've made a few times and one that's great for a quick meal after a day at the pool or other Summer activities. You can put the ingredients together, let it slow cook all day, and pull the meal together in about five minutes when you're ready to eat. We used Oskar Blues Dale's Pale Ale, but any hoppy Pale Ale will work.
3-4 lbs. boneless beef chuck roast
12 oz. peperoncini
14 1/2 oz. beef broth
12 ounces hoppy Pale Ale
1 package (1 oz.) Italian salad dressing mix
Trim the fat from the beef and place in a slow cooker. Remove and discard peperoncini stems. Add peperoncini, beef broth, beer and salad dressing mix to the slow cooker. You can add some of the peperocini juice for added heat if desired. Cover and cook on low for 8-10 hours. When you're ready to eat, use forks to shred the beef and combine the ingredients. Place the beef and pepperoncini mixture on thick sliced French bread and top with provolone cheese. It makes a messy, but tasty sandwich. Serve with, what else, Dale's Pale Ale.
(Adapted from "Cooking with Beer, Publications International, 2005.)