Recipe by Lovesmurfs
"Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese."
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3 1/2 pounds
1 (12 ounce) jar
pickled mixed vegetables
1 (16 ounce) jar
1 (.7 ounce) package
dry Italian-style salad dressing mix
1 (10.5 ounce) can
This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the flavor). I also use Vlasic sliced pepper rings instead of pepperoncini's (so that there is no need to cut off the stem, by the way, make sure that you DO cut the stem off, because it will fall off of the pepper after a period of cooking). Use ZESTY Italian dressing mix, 2 (10.75 oz.) cans of beef broth (campbells is best), a few cloves of minced garlic, and a 1/2 bag of frozen pearl onions. Make sure that you cook it atleast 15 hours (I usually start it at midnight if I'm going to serve at 3p.m. the next day) and the beef will fall apart. Also, I learned this the hard way, if the roast has strings, cut them off because they will be hard to find when the meat falls apart. Everybody loves this, it is one of my most requested recipes! Enjoy! :)
Great taste as far as the au jus but DON'T use rump roast, ew. Not sure which roast to use, will try others.
This is a very good recipe, be sure you cook it the full 18 hours. Then remove the meat, refrigerate the juice overnight and skim off the fat. Then the next day you can either slice or shred the meat as you choose.
This recipe is awesome! When I make it, I use hot giardinera and do not drain oil. Also instead of whole pepperoncini, I use Vlasic hot pepper rings, drained. It turns out good and spicy ! Meat just falls apart which, is great for sandwiches ! I recently moved to AZ from Chicago and could not find giardinera so, I substituted hot banana peppers ( in a jar ) and it turned out just as good !
This always gets rave reviews whenever I take it to pitch-ins! I use the Mild Giardinia Mix packed in olive oil found in the Italian section of the grocery store (what the recipe calls pickled vegetables). It's not the stuff with cauliflower which happens to be called Giardinia though. I take out the olives from the giardinia mix and drain and chop the pepperoncinis and Giardinia peppers. Then when it has been in the crock pot 18-20 hours, the beef falls apart and mixes in with the chopped peppers...just right to spoon in Italian rolls with a little of the broth. YUM!!
My family enjoyed this. Next time though, I don't think I'm going to add the veggies, but I will add the peppers. I'm not really sure why the veggies were included. They don't look very appetizing after cooking for 18 hours. THe peppers were excellent -- we used them on our sandwiches (we had to sort them out of the vegetables).
This came out great. I followed some of the suggestions and added 4 cloves of garlic, sliced and a bag of frozen pearl onions that were languishing in my freezer and I'm glad I did. My husband really liked it as well. We're having the leftovers tonight for dinner. I will be making this again.
This was so simple to make and turned out excellent. I made this for a few friends and thier kids for dinner and everyone loved it and requested that I make it again soon!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Beef in a Bucket
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 173
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