Crock Pot Italian Beef
Posted by: Tuddles Sun, 27 Jun 2004, at 2:09 p.m.
3- 4 lb. chuck or rump roast -- trimmed of fat
1 package Good Seasons Zesty Italian salad dressing mix
2 teaspoons Italian seasoning
1/2 (16 oz.) jar pepperoccini peppers -- including juice
1 can beef broth -- (or 1 to 2 cups hot water mixed with a teaspoon or two
of beef flavored Better than Bouillon)--or more if needed
ground pepper, garlic powder, etc. -- optional
Mix all ingredients together in a slow cooker or crockpot. Cook all day on low
(or #3 in a slow cooker).
When meat is done, shred it and put back in its juices. Serve on warm Kaiser
buns (toast if desired). Top with favorite cheese--cheddar, Colby/jack,
mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted.
Can also top with sautéed onions, green peppers, and mushrooms if desired.
NOTES : This is a very forgiving recipe. If roast is large add another pkg. of
Italian salad dressing mix and more beef broth. Using more broth will leave you
with more juices to dip your sandwich in. You can use less
This one could easily be an appetizer too. Just cut in much smaller wedges.