Page 205 - My Cookbook

INGREDIENTS
3 cups water
1 tsp salt
1 tsp ground d black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 TBLS beef base (bouillon)
1 (.7 ounce pkg. dry italian style salad dressing mix
2-3 green or red peppers
1 (5 pound) rump roast
DIRECTIONS
Combine water with all ingredients in a 2 quart saucepan. Stir well and bring to a boil.
Place meat in a slow cooker and pour the above mixture over the meat.
Cover and cook on low for 10-12 hours of high 6 hours.
When done. remove bay leaf, discard, remove roast and shred the meat with 2 forks.
Return the shredded beef back into the Au Jus.
Meanwhile. remove seeds and white parts from the peppers. Cut them into 1/2" strips and fry in oil in a pan until done.*
Serve on crusty rolls or french bread cut into 4- 5 pieces.
You definitely have to put Giardinara on the sandwiches! Dip the sandwich into the Au Jus!
NOTES
* You can also use roasted red sweet peppers in a jar.
Italian Beef

Crockpot, Meat