Crockpot Italian Beef
My blog-friend, Emily, shared this ridiculously easy Italian Beef recipe link last month, and I've been excited to try it ever since. When we lived outside of Chicago, we got an education in Italian beef. Italian beef : Chicago :: Barbeque : the South! And it is gooood! :-)
How easy is this?
Ingredients:
•rump roast, 3 pounds
•beef broth, 2 cans
•Italian dressing seasoning packet [you could also use a packet of Ranch seasoning]
•mild pepper rings, 1 jar *including the liquid*
•French bread [or hoagie rolls, for individual sandwiches]
Directions:
Place first four ingredients in crockpot. Cook on low for 8 hours or on high for 5 hours.
That's it. I remembered I needed to get this going as I was actually walking out the door for church this morning. It literally took less than a minute to pull out the pot & dump everything in. By the time we were ready to settle in for football, our late lunch was perfect. Y'all know how much I hate peppers, but all the vinegar in these & cooking them down took away all the bitterness. We shredded the meat and piled it, along with the pickled peppers & spoonfuls of seasoned jus, onto hoagie rolls for the best Italian beef smammiches we've had since we left Chi-town a year and a half ago!
Easy. Delish. Touchdown!
How easy is this?
Ingredients:
•rump roast, 3 pounds
•beef broth, 2 cans
•Italian dressing seasoning packet [you could also use a packet of Ranch seasoning]
•mild pepper rings, 1 jar *including the liquid*
•French bread [or hoagie rolls, for individual sandwiches]
Directions:
Place first four ingredients in crockpot. Cook on low for 8 hours or on high for 5 hours.
That's it. I remembered I needed to get this going as I was actually walking out the door for church this morning. It literally took less than a minute to pull out the pot & dump everything in. By the time we were ready to settle in for football, our late lunch was perfect. Y'all know how much I hate peppers, but all the vinegar in these & cooking them down took away all the bitterness. We shredded the meat and piled it, along with the pickled peppers & spoonfuls of seasoned jus, onto hoagie rolls for the best Italian beef smammiches we've had since we left Chi-town a year and a half ago!
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