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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 lbs meat 689g Recipe makes 5 lbs meat) The following items or measurements are not included below: 1 package italian seasoning 1/2 jar pepperoncini peppers giardiniera |
||
| Calories 1065 | ||
| Calories from Fat 509 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.6g | 87% | |
| Saturated Fat 22.0g | 110% | |
| Monounsaturated Fat 24.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 276mg | 92% | |
| Sodium 1138mg | 47% | |
| Potassium 1772mg | 50% | |
| Total Carbohydrate 28.6g | 9% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.0g | ||
| Protein 103.8g | 207% | |
Ingredients
- 5 lbs rump roast (do not substitute for a different type roast)
- 2 cans beef consomme (Broth)
- 1 package good seasons italian seasoning
- 1/2-1 jar pepperoncini pepper (depending on level of spiciness)
- 1/2-1 jar giardiniera
- 3-5 sweet green peppers (according to size)
- 1 loaf long thin French bread
Directions
1
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hrs.2
Turn over at the 6th and 12th hour interval.3
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.4
Cut bread into 6 inch lengths and slice on the side lengthwise.5
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.6
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.7
Salt to taste.8
OPEN WIDE and enjoy the most wonderful taste sensation.9
May be frozen when cooked.
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Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: lazy gourmet
On Nov 15, 2008
This was the first successful crock pot Italian beef I've ever made...I'm happy! I didn't need to go the full 18 hours but my roast was a little smaller than called for. I did it for 6 hours on low, 2 hours on high, and 2 more hours on low using a 3.5 lb roast. If I was just making this for me, I think I'd up the giardiniera and pepperocini, but I love spicy!
From: SwissTwist
On Nov 1, 2008
I give it 5 stars, my husband says 4. I used an entire jar of pepperoncini and giardiniera. Wasn't too spicy for us. Make sure to use the sauce for the sandwiches. Thanks!
From: M. LaMons
On Oct 20, 2004
Absolutely the very best ever. For those of you, like me who don't know what Giardineira is ....It can be found in the pickle section of your grocery store. a long wait on finish but well worth it. Thanks for this great recipe!
From: sugarpea
On Aug 19, 2003
Went through all the Italian Beef recipes and chose this one since I'm originally from south of Chicago and wanted the taste I had grown up with. I actually got an "I love you" from Dh (who's never had an Italian Beef) for this one. It's that good. I would go to the max w/ the 'heat' next time.
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