Friday, March 4, 2011

Italian Beef in a Bucket

I got this recipe about 12 years ago off a recipe list I was on. It is so easy to make and everyone likes it. I cooked it all night last week---about 14 hours and shredded it in the morning. It is a great recipe to make ahead and have in the refrigerator for company!

Italian Beef in a Bucket
Chicago Sun Times

3 1/2 pounds beef roast, sirloin tip or rump roast
12 ounces (jar)Italian Giardiniera, drained
12 ounces (jar)pepperoncini peppers, drained
1 envelope dry Italian salad dressing
10 ounce can beef broth

Place roast in slow cooker. Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version).

Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW.

Meat will be very tender - can use a fork to pull apart.

NOTES : Can place roast in frozen.

12-16 oz jars can be used - add 1/2 jar or more to suit taste.

Good "throw it in all in the night before, let it cook all night and the
next day" recipe

1 comment:

  1. my stomach is growling in my comp class! Looks amazing.