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Italian Beef in a Bucket




Source of Recipe


Chicago Sun Times (as posted on MOL WFD Board)


List of Ingredients




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

Recipe



Place roast in slow cooker (3 1/2 quart). 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. Serve on hard rolls topped with mozzarella cheese.


Note: Can place roast in frozen....yes, FROZEN!