Ok, here’s a quicker version for good italian beef, minimal prep, and 8 hrs in the slow cooker.

2-4lb Roast  (I’ve used rump, eye, and sirloin tip to good results)
1 cup of water
1 Packet of Dry Italian Dressing (zesty if you prefer)
1 12oz jar of giardiniera peppers
Bread
Cheese
Put the roast in the slow cooker

Add 1 cup of water

Pour the dry italian dressing mix fully over the roast, with some mixing in with the water.

Now …. depending on how much time you have …. I like to add the giardiniera peppers later in the cooking cycle, even up to an hour before serving.  If you’ll be gone all day, then just add them now, use the full contents of the jar, juice and veggies.

Cook for 8 hours on Low setting.

Pull apart with fork, mix with juices, serve on your favorite bread.

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