Wednesday, January 27, 2010

Crock Pot Italian Beef

Just in time for the Super Bowl, let me present to you some of the best crock pot meat you will ever have: Italian Beef -- made only the way an American from the Midwest can make it! Having been raised in Wisconsin and having lived in Minnesota for nearly twenty years doesn’t exactly make me an expert on Italian food. Heck—I’d wager a bet that they don’t even know of a recipe like this over in Italy (I’m sure my friend, Michele, from My Italian Grandmother will set me straight, Ha Ha). In the mean time, put aside those preconceived notions, haul out your crock pot and put together this simple, but very tasty, meaty treat.

I got this recipe from a co-worker about 3 or 4 years ago and I’m sure it has made its way around the potluck circuit, but whenever I make it at home, it elicits many satisfactory groans. Even my vegetarian, Taylor, admitted that it smelled sooo good!

Crock Pot Italian Beef

1 3-4 lb. rump roast
1 small jar of beef gravy
1 jar of water
1 envelope Au Jus mix
1 envelope Italian dressing mix

Place all ingredients in a crock pot and set to medium-low heat.

Egads--I don't want to think about the sodium content!

Not the most appetizing gets better, I promise...

Allow meat to cook for 12-18 hours. Pull the meat from the crock pot and shred or thinly slice and place back in the gravy. Serve on crusty rolls or soft hoagy rolls and top with banana peppers or spicy pickle slices. Alternately, pile some of it on white bread, serve it with mashed potatoes and smother it with the gravy. Or stand over the crock pot with a fork and shovel it your mouth.

Seriously, does it get any better?


  1. Oh man I wish I had a crockpot. That looks wicked good.

  2. I gotta agree with Bob & Spryte.... That looks awesomely delicious!!!!

  3. I'm cracking up! I assume the only reason it's called "italian" beef is because of the italian dressing (I wonder if they even use "italian dressing" in Italy LMAO!) This looks wonderful!! Wish I had a rump to roast for dinner tomorrow ...although I suspect that if I don't get my rump in gear and make dinner, it'll get roasted. haha

  4. Thanks, everyone!

    Danielle, I'm pretty sure that's the reason for the name, too. Kinda like the French dressing I never saw when I was in Paris, LOL.

  5. ["Egads--I don't want to think about the sodium content"]

    The problem with a lot of mixes/kits/packets is that they're, as you indicated, loaded with sodium.

    You need to break down and simplify the ingredients you use. If you understand what goes into them, you can make it yourself and control the salt content. It will also taste better because it's less likely something that's been sitting on the shelf and getting stale with age.

    When you do go to make your own, don't be afraid of salt. Your tongue should tell you when something is too salty. The salt you use is different from the sodium you find in processed foods.