This is by far the best Italian Beef I have ever had. It is just as simple as it can be and I frequently make it on a Saturday just to keep in the fridge for quick lunches to take to work. I like it on a sub roll with mustard and horseradish. It is also delicious toasted with provolone cheese. Simply open the roll, broil for a few minutes (watch carefully they burn quick) add the beef to one side and the cheese to the other, broil until brown and bubbly. Enjoy.
Ingredients: Roast, small to med 2-5 pounds. I prefer rump roast. One jar of
pepperonconi peppers with juice, pkg of
italian beef, 1 pkg of dried french onion soup, 1 bottle of beer.
Dump all ingredients in the crock pot on low, for the day and then shred. It can be cooked on high for 5 hours or low for 6-8 hours.
Finished. ENJOY!!
Ingredients: Roast, small to med 2-5 pounds. I prefer rump roast. One jar of pepperonconi peppers with juice, pkg of italian beef, 1 pkg of dried french onion soup, 1 bottle of beer.
Dump all ingredients in the crock pot on low, for the day and then shred. It can be cooked on high for 5 hours or low for 6-8 hours.
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