Easy Italian Beef

This recipe is a snap! Tossed in the crockpot in the morning, it's ready when you get home from work. I have made it at least two or three dozen times over the last few years. I didn't dare show up for graduate school on the weekend my group was responsible for food if I didn't have it with me -- that and my carmel corn. Enjoy!

Crockpot Italian Beef


4 to 5 lb. pot roast of beef
½ cup water
1 package dry Italian salad dressing mix

Pour water over beef and sprinkle with salad dressing mix. Cook on low all day in a crockpot.

Shred beef and return to broth for 15 minutes. Serve on buns or over French bread.

Hints:

1. Although ½-cup of water doesn’t seem like much, the beef creates its own juice.
2. A couple times I have found that the top of the beef gets dry if not enough juice is created. I solved this by covering the beef with aluminum foil.
3. If you have never tried Reynolds crock pot liners, they are a must!! They make clean-up a snap. Find them near the foils and wraps in the paper aisle at the grocery store.
4. Forgot to thaw the beef? No problem – just cook on high if you have between 6-8 hours. If you have more than 8 hours, then start with the meat frozen. I think it actually keeps the meat moister.