Bob'S Slow Cooker Italian Beef

1. 1

   I brown the roast first, salt/pepper to taste, 3 minutes or so on all sides (seals juices)

2. 2

   Place in slow cooker (don't forget to turn it on!)

3. 3

   Pour in broth and wine

4. 4

   Add giardiniera, garlic, bay leaves, bullion, and Italian dressing mix, stir a little

5. 5

   Add onion chunks around roast

6. 6

   Cook on Low 7 or 8 hours, or High for 5 or 6. Try not to lift the cover while cooking,except every couple hours baste, taste, and roll it. Meat should tear apart easily with a fork when done. Take out the roast, remove fat, and shred with two forks in a casserole sided dish. Cover with enough juice to keep it moist. Strain out onions and giardiniera chunks out of remaining juice (or not) for side topping. Use remaining juice for pouring on sandwiches.

7. 7

   For a side dish, I saute green, orange, and yellow peppers (sliced long way) in olive oil until caramelized, salt/pepper to taste. Colorful and tasty.

8. 8

   Leftover juice makes a flavorful soup broth for another day (freeze it. When ready, add potatoes, carrots, onion, whatever you want and make a soup/stew)

* Per serving · 4 servings · Values may vary.