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This is so easy and such a crowd pleaser. I can't tell you how many times I've given away this recipe. It's great for football parties as it's serious, "Man Food".
Enjoy!
1 three pound Beef Round Bottom Round Rump Roast
1 to 2 packages of dry Good Seasons Italian Dressing Mix
Olive Oil
3 or 4 Peperoncinis
1 Bay Leaf
1 Teaspoon minced garlic
1 Can Beef Broth
Take your roast and rub all over with the olive oil and garlic, then pierce roast deeply with a knife about every two inches.
Place roast in your slow cooker and add 1 can of beef broth and a bay leaf, and the peperoncini.
Sprinkle one package of Dry Italian Dressing mix all over the top of the roast. Add a second package of dressing mix to the beef broth if you wish.
Cook on low for 8 to 10 hours, checking the water level every hour after about 6 hours.
Add more water if necessary to make additional gravy.
Roast should be very tender and fall apart.
When it gets to this stage, help it along by pulling it apart with a fork and then continue to cook it in the gravy. It should resemble pulled pork.
Serve on crusty, toasted Italian rolls with Provolone cheese, and sauteed mushrooms, peppers and onions.
My hubby likes it best served over rice.
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Italian Beef
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Category: Recipes
Prep Time: Cook Time: Total Time:
This is so easy and such a crowd pleaser. I can't tell you how many times I've given away this recipe. It's great for football parties as it's serious, "Man Food".
Enjoy!
1 three pound Beef Round Bottom Round Rump Roast
1 to 2 packages of dry Good Seasons Italian Dressing Mix
Olive Oil
3 or 4 Peperoncinis
1 Bay Leaf
1 Teaspoon minced garlic
1 Can Beef Broth
Take your roast and rub all over with the olive oil and garlic, then pierce roast deeply with a knife about every two inches.
Place roast in your slow cooker and add 1 can of beef broth and a bay leaf, and the peperoncini.
Sprinkle one package of Dry Italian Dressing mix all over the top of the roast. Add a second package of dressing mix to the beef broth if you wish.
Cook on low for 8 to 10 hours, checking the water level every hour after about 6 hours.
Add more water if necessary to make additional gravy.
Roast should be very tender and fall apart.
When it gets to this stage, help it along by pulling it apart with a fork and then continue to cook it in the gravy. It should resemble pulled pork.
Serve on crusty, toasted Italian rolls with Provolone cheese, and sauteed mushrooms, peppers and onions.
My hubby likes it best served over rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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