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Monday, June 2, 2008

Crock-Pot Italian Beef

Getting back to the crock-pot meals, this is one that is great. It involves a few more steps than some of the others, but it's still a pretty simple meal. The last ingredient is something that I always have on hand at my house because of the great dip you can make with it, which I'll post later.

You will need the following ingredients:
3 to 4 pound rump roast
1 (8 oz.) can tomato sauce (no sugar added variety)
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons)

Put roast in crock pot. Combine remaining ingredients in saucepan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.

Delicious!

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