The most beautiful things in the world are not seen nor touched. They are felt with the heart.-- Helen Keller



Welcome!

Welcome! to my little corner of Gods earth.

My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. Feel free to visit often!

Blessings to all,

Laura

Down on the Farm Tabs

Friday, February 18, 2011

Italian Beef

Ingredients:
2 cans Au Jus
2 cans Beef Broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
3 or 4 Pepperoncini Peppers (more or less depending on your taste)

Directions
Mix all of the seasonings, broth and au jus in a crockpot, Add Rump Roast.  Cook on low heat 4-6 hours until the meat is done and tender enough to shred with a fork.
When meat is done, remove from crockpot (leave the juices in the crockpot) and with 2 forks, shred meat.  Put the meat back in the crockpot, add Pepperoncinis and let simmer for another hour. 
Serve on toasted butter toasted Hoagie Rolls.  If you prefer you may also add Mozzarella or Provolone cheese and melt under the broiler before serving. Serve with juices from the crockpot.


** If you make this the day before and refrigerate overnight, the fat will harden and rise to the top, just skim it off with a fork, however I always leave a small bit if it. Then reheat.