Crock Pot Italian Beef

Name: Crock Pot Italian Beef
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4-10 serving(s)
Ingredients: 2 cups beef broth or 1 (15 ounce) can beef broth; 1 teaspoon pepper; 1 teaspoon oregano; 1 teaspoon basil; 1 teaspoon parsley; 1 teaspoon garlic powder; 1 bay leaf; 1 (2/3 ounce) package dried Italian salad dressing mix (can use Zesty Italian too); 2 -5 lbs beef roast, weight depending on your needs (trust me, it works as well with 2 as it does with 5); 1 large yellow onion, sliced into rings; 1 bell pepper, sliced into strips (green, red, or one of each); sliced provolone cheese, if desired; 1 loaf nice crusty bread, if desired; pepperoncini pepper, if desired

Submitted by apairofpetducks

"Easy to put together, delicious in a dish or on a sandwich, it's hard to find meals this good for so little effort. My grandparents gave me this recipe when I moved out on my own, as part of a binder full of my favorite meals, and now it's often requested by by husband and son."

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Ready In:: 8hrs 10mins
Ingredients:: 14
Serves:: 4-10

ingredients

1 cups beef broth or (15 ounce) can beef broth
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1 teaspoon garlic powder
1 bay leaf
1 (2/3 ounce) package dried Italian salad dressing mix (can use Zesty Italian too)
2 -5 lbs beef roast, weight depending on your needs (trust me, it works as well with 2 as it does with 5)
1 large yellow onion, sliced into rings
1 bell pepper, sliced into strips (green, red, or one of each)
sliced provolone cheese, if desired
1 loaf nice crusty bread, if desired
pepperoncini pepper, if desired

directions

Place the roast in your crock pot.
In a small saucepan, mix first 8 ingredients (broth through dressing mix) and bring to a boil.
Pour the boiling mixture over the roast, quickly put the lid on to trap in the heat.
Cook on high for one hour, then either turn on low for the next 7 to 11 hours (more time for larger roasts) or keep on high for 3 to 5 hours.
30 to 60 minutes before completion of cooking, add onions and peppers. Re-lid, and cook remainder of time.
When done, remove roast to a large dish or bowl and shred meat with forks, making sure the bay leaf didn't also transfer over.
Serve either on a plate or use segments of the crusty bread cut horizontally to make sandwiches (recommended).
Top with sliced provolone, which should melt somewhat from the heat of the beef, and /or pepperoncini if desired.