A long time favorite:
Spicy Beef RoastPaula George
3 lb. round tip roast1 Tbsp. cracked black pepper
3 cloves garlic minced
3 Tbsp. balsamic vinegar
1/4 cup soy sauce
2 Tbsp. worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips
8 oz. sliced mushrooms
1 lg. bell pepper, cut in strips
Rub the cracked pepper and garlic into the roast. Place the roast in a crock pot, make several small slits in top of the roast. Whisk together remaining ingredients and pour over roast. Cover and cook on low 8-10 hours or high 4-5 hours.
1 (3 to 4 1/2 lbs) beef roast, trimmed
1 can (12 ounces) beer (you choose the flavor), or use 1 1/2 cups beef broth
1 envelope dry Italian salad dressing mix
1 12-oz. jar sliced Pepperoncini peppers, with the liquid
Hard Rolls, Ciabatta Rolls, French Bread, etc.
Pour beer into crock pot. Drain liquid from pepperoncini into crockpot. Stir in the salad dressing mix until well-blended. Place about half of the peppers in the crockpot. Trim fat from the roast; place in crock pot on top of peppers. Top roast with remaining peppers. Cook Italian beef on low 8 to 10 hours Remove cooked roast from crockpot; cool slightly. While still warm, pull roast with two forks to shred. Toast split rolls, add 2 slices Provolone cheese. Spread with Dijon or Spicy Mustard. To serve, ladle small amount of warm liquid from crock over split roll or bread, top with shredded beef, then follow with more beef liquid as desired. Serve with additional peppers on the side.
Serves 12 to 16
Serve with forks and a stack of napkins.
Note: I serve the broth on the side as an au jus for dipping!