Wednesday, April 8, 2009

Where's the Beef...

My friend Cindy called this afternoon asking about an Italian Beef recipe we talked about at Rockin' Bobbins. I told her I would post here for everyone. First, let me show you what Cindy brought for show & tell at quilt night. Isn't it lovely?!!! Cindy loves a good antique reproduction... and so do I!

Crock Pot Italian Beef

3 cups water *
1 teaspoon salt
3 teaspoons beef bouillon
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1-2 crushed garlic
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1/4 teaspoon red pepper
1 bottle beer
7 pepperoncini peppers de-stemmed (These are optional. *You may also substitute 2 cups of pepperoncini juice from jar for 2 cups of the water listed above.)
1 (5 pound) rump roast

Place the roast in the crock pot and dump in all other ingredients. Cook on low for 10 hours of on high for 4-5 hours. Remove bay leaf. Shred beef using 2 forks, removing fat.


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