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! :)
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