Friday, October 22, 2010

~crock pot recipe~

Fall picnic anyone?

                                               ~geisslien photos~

Before you load up the car, try making my new favorite recipe...

Beef Dip Sandwiches 

Beef Dip Sandwiches
Serves 6

One 3 lb. bottom round or rump roast (trimmed of visible fat)
1 medium Vidalia or sweet onion thinly sliced
1 jar (11 oz.) sliced pepperoncini peppers (reserve ½ c. juice)
¼ c. oil (I use a little less)
¼ c. water
1 pouch (7 oz.~I use a little less) Italian salad dressing mix
1 Tablespoon minced garlic

Serve on rolls with sliced tomatoes, baby arugula, pepperoncini slices and sliced onions

If you have time, marinate the beef with the ½ c. pepper juice, oil, water, dressing mix, and garlic.  If not, just mix and pour over beef in crock pot.
Cook in crock pot on low 8-10 hours (some crock pots cook in less time.  Mine is done in 7 hours on low).  Transfer beef to cutting board.  Let rest 15 minutes.  Slice thinly.  Serve beef on rolls layered with onions, pepperoncini, tomatoes and arugula.  (Optional: ladle the beef juice from the crock pot into small serving bowls for dipping).
These are so good!
Today is the day!  Hop on over to Ucreate  to see my guest post!

1 comment:

  1. Robin--your Ucreate post was awesome!!!We were out of town for fall break and I am just now catching up. I am SOOOOO proud of you! Keep up the great work! Love you!


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