Monday, November 8, 2010

Italian Shredded Beef

My cousin, Pam, has sent me another recipe that sounds so good. It looks especially great for tailgating, parties, church potlucks & winter weekends. I can't wait to try this!

2-3 lb roast (chuck roast or sirloin tip)
1 pkg of Good Seasons Italian Salad Mix
½ to 1 tbsp chili powder
½ to 1 tbsp garlic powder
1 tsp oregano
1 c water
¼ c vegetable oil

DirectionsWhisk together ingredients and pour over roast in crock pot. Cook for 8 – 10 hours on low. Shred beef and add "sauce" from crock pot (reserve some of the "sauce" for leftovers). Serve on toasted sandwich rolls with cheese and/or horsey sauce (horseradish and mayo).  Freeze any leftovers for a quick lunch another day!

Recipe courtesy: Pam B of Arizona

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