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My review
Italian Beef in a Bucket
15
Lovesmurfs
"Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese."
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Ingredients
18 h 5 m servings 301Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
- 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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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 88110 Ratings
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Most helpful positive review
1/13/2003
This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the f...
Most helpful critical review
2/12/2012
Great taste as far as the au jus but DON'T use rump roast, ew. Not sure which roast to use, will try others.
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1/13/2003
This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the f...
10/29/2001
This is a very good recipe, be sure you cook it the full 18 hours. Then remove the meat, refrigerate the juice overnight and skim off the fat. Then the next day you can either slice or shred th...
11/14/2004
This recipe is awesome! When I make it, I use hot giardinera and do not drain oil. Also instead of whole pepperoncini, I use Vlasic hot pepper rings, drained. It turns out good and spicy ! Meat ...
3/9/2004
This always gets rave reviews whenever I take it to pitch-ins! I use the Mild Giardinia Mix packed in olive oil found in the Italian section of the grocery store (what the recipe calls pickled ...
12/22/2003
My family enjoyed this. Next time though, I don't think I'm going to add the veggies, but I will add the peppers. I'm not really sure why the veggies were included. They don't look very appetiz...
5/2/2007
This came out great. I followed some of the suggestions and added 4 cloves of garlic, sliced and a bag of frozen pearl onions that were languishing in my freezer and I'm glad I did. My husband...
2/1/2002
This was so simple to make and turned out excellent. I made this for a few friends and thier kids for dinner and everyone loved it and requested that I make it again soon!
7/9/2009
Very yummy! I omitted the mixed vegetables and used only half the pepperoncini (hot style) and added 6 oz. sweet roasted red peppers and 8 oz. hot pepper & olive giardiniera and the juices/oils...
9/15/2003
I used MC_MA_OF_3's recommendations (left out the onions, though). It was my first time using a crockpot (bridal shower gift)... I'm hooked!! We had my parents over to watch the Lions (lose), ...