Or a crock pot or slow cooker.
Although I'm a pig farmer and love me some pork, Italian Beef will always have a soft spot in my heart. That being said, I had never made it before in my life. That is until Gooseberry Patch's Slow Cooking Year 'Round arrived with the Italian Beef in a Bucket recipe. I knew I had to make it.
3 1/2 - 4lb. beef rump roast
12 oz. jar Italian giardiniera mix, mild or hot, drained
12 oz. jar pepperoncini
.7 oz. pkg. zesty Italian salad dressing mix
10 -1/2 oz. can beef broth
12-18 crusty Italian rolls
Place beef roast in a large slow cooker.
In a bowl, combine remaining ingredients except rolls; do not drain pepperoncini. (I mixed together the broth and dry salad dressing mix first.)
Pour mixture over roast.
Cover and cook on low setting for 10-12 hours, until meat is very tender.
Shred with 2 forks; stir into mixture in slow cooker.
Serve on rolls; top with some of the giardiniera mixture from the slow cooker.
Makes 12-18 servings.
This Italian Beef was absolutely delicious and so juicy and even made for yummy leftovers.
It was the perfect meal to come home to after spending the day at Big Sissy's first volleyball tournament.
Now don't forget to enter for your chance to win a copy of this amazing cookbook and hurry as time is running out.