Lee Custer sent me this recipe for a slow cooked beef that can be used in any Italian dish.
Prep Time: 15 minutes
Cook Time: 18 hours
Total Time: 18 hours, 15 minutes
Yield: Serves 6 to 8
Ingredients:
- 3 1/2 pounds beef roast: sirloin tip or rump roast
- 12 ounces (jar) Italian Giardiniera drained
- 12 ounces (jar) pepperoncini peppers
- 1 envelop Italian salad dressing -zesty Italian
- 10 ounce can beef broth
Preparation:
Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera - mine was water packed. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version or 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.
I add liquid smoke to this on occasion to give a nice smoky taste. Use about 1- 2 Tbls.
This recipe can be doubled for larger crock pots.
