member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to HybridOwner      

    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 oz jar Italian Giardiniera, drained
    12 oz jar pepperoncini peppers, drained if desired
    1 envelope Zesty Italian salad dressing
    One 10 oz can beef broth

    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!

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |