I made this for dinner today, and all we can say is WOW! We're Chicagoans, born and raised, and still live there, and this was nearly as good as any Italian beef we've had. I used a 2 lb rump roast, and the night before, I prepared the Italian dressing/broth mixture to allow the flavors to meld overnight. I used beef broth in place of water, the same amounts for the spices, even though it was a smaller roast. I used plain onion powder in place of onion salt, figuring the broth added some additional sodium. I think if one was using a 5lb roast, they should double the spices for the fullest flavor.
I put the roast in my crock pot, poured the broth mixture over and set it to low. After 9 hours, I used 2 forks and shredded the beef, and then added the following sliced peppers to the pot: 1 green bell, 1 red bell, 1 sweet cubanelle and 1 Italian sweet red Ancien pepper. I re-covered the pot, then headed for the gym. When I returned, I checked the peppers and they were perfect! I had some whole wheat French bread rolls (cause we're healthy that way) that I warmed in the oven, and then filled them with yummy, tender, flavorful beef. I ladled a bit of the liquid onto the beef and bread to soften it, and then added some of the peppers. To mine, I also added some hot giardinera, because I like it spicy. My husband's reaction after the first bite was "Mmmmmm! Oh, that's good!"
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I made this for dinner today, and all we can say is WOW! We're Chicagoans, born and raised,...