This is a super recipe to prepare the day before a big event or football game (think EASY tailgating!). Serve on sub rolls, with a little provolone cheese, roasted red peppers – OH SO GOOD!


Crockpot Italian Beef
 
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Juicy Italian-spiced beef, shredded and ready to serve at a tailgate or any informal event! This recipe is perfect to serve up on sub rolls, with a little provolone cheese, some roasted red peppers!
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Recipe type: Main Course
Cuisine: Italian
Serves: 6-8 servings
Ingredients
  • 3 cups water or beef broth
  • 1 teaspoon of each: sea salt, black pepper, oregano, basil, onion powder, and garlic powder
  • 1 bay leaf
  • One package of dry, Italian salad dressing mix (I used Zesty Italian!)
  • 1 cup sweet onion, chopped
  • 5 lb. rump roast
Instructions
  1. Place rump roast into crockpot.
  2. Sprinkle onions over roast.
  3. In a saucepan, boil the water (or broth if you are using that).
  4. Add the spices, bay leaf and Italian dressing mix and stir. Bring to a rolling boil and turn off heat.
  5. Pour the mixture over the roast, then cover and cook on low for 10 hours.
  6. Serve on toasted sub rolls with melted provolone cheese, roasted red peppers and salted onions! Enjoy!

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