Monday, November 2, 2009

Crockpot Italian Beef

2-5 lb. roast (chuck or round)
4 beef bouillon cubes or 4 t of bullion paste
1 5/8 oz. pkg. Good Seasonings Italian salad dressing mix
1 16 oz. jar pepperoncini peppers - DO NOT DRAIN

Place roast in crock pot. Add bouillon cubes and dressing mix. Pour entire jar of peppers WITH JUICE over roast (DO NOT DRAIN.)
Cook 6-8 hours on HIGH.

When roast is tender and falling apart, shred beef. Just stick 2 forks right in crock pot and shred.

Serve on fresh toasted rolls with cheddar cheese.


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