I had a 1.5 lb top round roast, still frozen. I halved the rest of the ingredients since that amount of meat was about half the recipe called for, and used 1/2 jar of mild giardiniera and 1/2 jar of hot banana pepper rings (instead of pepperoncini, they seem very close to me). Instead of the pre-packaged italian dressing I pulled from my stash of "Italian Dressing Mix" recipe from this site. This is the first time I ever tried cooking beef from frozen in the slow cooker and it worked great! Since it was a much smaller roast, and from frozen, after about 4 hours I turned it over. After about 8 hours (from the start) it was still pretty tough but I forked it into some smaller chunks, submerged the meat into the slow cooker juices, then let it go longer for a total of 12 hours on low. Perfect texture of the meat. Served on toasted french rolls with provolone and a side bowl of au jus for dipping sauce. My only criticism is the au jus was a tad too vinegary, and I love strongly vinegar flavored stuff. Not sure if that is my fault for substituting the banana peppers, or maybe these juices were never meant to be a dipping sauce (the recipe never says to, it just looks and smells so good I had to dip). Next time I'll hold back on the brine from that jar and still dip! Still, this turned out fabulous. Next time I'll have to try the 18 hour thing with a bigger roast.
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