This is easy and yummy. Leftovers freeze well. * Exported from MasterCook * Crockpot Italian Beef Recipe By :Linda in MO, RecipeCircus Serving Size : 0 Preparation Time :0:00 Categories : Beef Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb. chuck or rump roast -- trimmed of fat (3 to 4) 1 package dry Good Seasons Italian salad dressing -- zesty or the regular 2 teaspoons Italian seasoning 1/2 a 16 oz. jar pepperoncini peppers -- including juice (or more to taste) 1 can beef broth fresh ground pepper, garlic powder, etc. -- optional favorite cheese (cheddar, colby/jack,mozzarella, provolone, etc.) kaiser rolls Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker). When meat is done, shred it and put back in its juices. Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted. Can also top with sauteed onions, green peppers, and mushrooms if desired. NOTES : This is a very forgiving recipe. If roast is large add another pkg. of Italian salad dressing mix and more beef broth. I usually use about a 3 lb. roast. Using more broth will leave you with more juices to dip your sandwich in. You can use less peppers, too. - - - - - - - - - - - - - - - - - - -

Beef roast- 3-4 lb beef arm roast- for tenderness 3 cups water 1 medium chopped into slices yellow-and or- red onion 1 packet dry onion soup mix 1 small bag of baby carrots 5 white round potatoes chopped into cubes whit skins on-explain later 1 can of drained mushrooms(or 2 depending on how much you like them) 2 tbsp salt pepper seasoned to taste 2 tablespoon garlic powder- or you can replace salt with garlic salt 2-3 tablespoons of extra virgin olive oil basil,oregano,and any other of your favorite seasonings In crockpot mix together 2 cups water, half packet of onion soup mix, salt and pepper and any other seasonings. Put crockpot on high and let soup warm while we move to the next step Have a large skillet- big enough for the roast- place on stove with olive oil and turn stovetop to medium- let this heat up while your seasoning the beef First cut the beef roast in halves. Blot dry with a paper towel.. next take a knife and make slits in the beef against the grain all the way across just enough to score it for seasonings. season the beef the with the seasonings from above.. Braize the beef for about 5-8 minutes on each and everyside of the beef- until it has a nice brown coat. Once browned use a knife to poke slits through the beef to help the flavors cook through. Next step place the browned beef in the crockpot and put crock pot to either A) medium (will take apprx. 6-8 hours) B) leave it on high (apprx. 4-5 hours) Next in the skillet you had braized the beef in, add your potatoes, carrots, 1 cup water, the rest of the onion soup mix, the chopped onions, mushrooms as well as any seasonigs you desire leave skillet on medium and let simmer while coverd for apprx. 10 -15. This is why you leave the skins on the potatoes, it allows the potatoes to get soft yet the skin keeps them intact as they dont crumble..... yet. Once that has simmered simply pour into your crockpot. cooked for the alotted time. The roast and potatoes will be melt in your mouth, and with the onion/beef gravy on top will be flavorfull.

RED CABBAGE AND APPLES Makes 6 Cups 1 head red cabbage, thinly sliced 2 apples, seeded, chopped 1 medium onion, chopped 1 tablespoon brown sugar 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon ground mace 1/4 cup dry red wine 1/2 cup apple juice Combine cabbage, apples, onion, brown sugar, salt, pepper and mace in slow cooker. Pour wine and apple juice over all. Cover and cook on low 6 1/2 to 7 hours. Serve as an accompaniment to pork roast or chops. Per Serving: Calories 68 Protein 1 g Carbohydrates 15 g Total Fat 0 g Sodium 98 mg % calories from fat 0 Cholesterol 0 mg Source: Crockery Favorites

Sharing a favorite Thanksgiving Recipe... Posted by babblingbetty in 2003 Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing! This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2 Crockpot Cornbread Dressing #1 Cornbread Dressing 1 cornbread, 8 inch pan 8 slices day old bread, toasted and cubed 4 eggs 1 medium onion 1/2 cup chopped celery 1 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 Tbsp butter Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. __________________________________________________ Crockpot Dressing #2 1 (8 inch) pan cornbread 8 slices dry white bread 4 eggs 2 c. chicken broth 2 cans cream of chicken soup 1 tsp. sage 1/2 tsp. black pepper Celery to taste 1 med. onion 2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. Have a Wonderful Holiday!