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Author Topic: Italian Bucket Beef  (Read 747 times)
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Location: Walker, La.

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« on: March 21, 2009, 09:36:14 AM »

Italian Bucket Beef
 
 
Ingredients

3 1/2 pounds rump roast
1 (12 ounce) jar pickled mixed vegetables
1 (16 ounce) jar pepperoncini
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.5 ounce) can beef broth

 
Directions

1 Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don`t want to stay up until midnight to turn it on).

2 To serve, remove roast from the slow cooker. If necessary, slice it for sandwiches, but it usually just falls apart. Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.
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