Spicy Chicago Italian Beef

I got this recipe from our little local store/deli down the street. It has a surprising kick to it. Turns out great every time I make it.

  1. 5 lb rump roast
  2. 2 10 1/2 oz cans beef consomme (broth)
  3. 1 oz package good seasonings italian dressing mix
  4. 24 oz jar giardiniera mix
  5. 24 oz jar pepperoncini peppers
  1. add beef consomme and Italian dressing package to crockpot whisk to blend well
  2. add juice of pepperoncini peppers slice peppers and add to crockpot
  3. add jar of giardiniera mix
  4. add rump roast
  5. cook on low 12 hours
  6. at 11th hour take roast out and shred with fork put shredded roast back in crockpot for remaining hour
  7. use tongs and serve on hard rolls or italian bread
  8. serves 10-12

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