Italian Beef

By

  • 5 mins
  • 13 mins

Ingredients

  • 1 beef roast (3-4 lbs)
  • 1 1/2 cup beef broth
  • 1 envelope dry Italian salad dressing
  • 1 (12 oz) jar Pepperoncini peppers with liquid

Preparation

Step 1

Pour the broth and liquid from the peppers into the crock-pot. Stir in the dry salad dressing. Place half of the peppers in the crock-pot. Trim fat off roast. Place the roast into the crock-pot. Top with remaining peppers. Cook for 8-10 hours. Remove from crock-pot, cool slightly, and pull roast with two forks. Then put the shredded roast back in the crock-pot and keep warm until serving.

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