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Post by sooshipie on Feb 21, 2005 19:07:40 GMT -5
I got this from another board, but, unfortunately didn't save the name of the person who posted it. My apologies. I made it tonight for dinner and it's a keeper! I substituted Lipton's onion soup (1/2 packet) for the beef broth. 3 lb. chuck or rump roast, trimmed of fat 2 packets dry Good Seasons Zesty Italian salad dressing mix 1/2 jar pepperoncini peppers, including juice 1 can beef broth (or 1 to 2 cups hot water mixed with a teaspoon or two of beef flavored Better than Bouillon)--or more if needed ground pepper Mix all ingredients together in a slow cooker or crockpot. Cook 6 hours on low. The original recipe said to shred the beef and serve it with the broth on a kaiser bun (need to count points for the bun). I shredded mine and froze meal sized portions along with the wonderful broth to heat and eat over rice or a baked potato. Use the left over pepperoncini peppers as a garnish. Delicious!
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