crockpot italian beef

(from armbean’s recipe box)

Ingredients

  • 3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
  • 12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy
  • 12 ounces (jar) pepperoncini peppers
  • 1 envelope Italian salad dressing (zesty Italian)
  • 10 ounce can condensed beef broth

Directions

  1. Preparation:

  2. Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth.

  3. d all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15.

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