Italian Beef in a Bucket

Italian Beef in a Bucket

83 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    18 h
  • Ready In

    18 h 5 m
Lovesmurfs
Recipe by  Lovesmurfs

“Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Place the roast in a 3 1/2 quart slow-cooker, and add the pickled mixed vegetables, pepperoncini, Italian dressing mix, and beef broth. Stir to blend, cover, and cook on low for 18 hours (yes, 18 hours - a light timer works well if you don't want to stay up until midnight to turn it on).
  2. To serve, remove roast from the slow cooker. If necessary, slice it for sandwiches, but it usually just falls apart. Place the pickled vegetables and pepperoncini in a bowl to serve along with the meat.

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Reviews (83)

Rate This Recipe
I'm nuts too...
84

I'm nuts too...

This is almost the same beef that I have made for years. I'm not sure about the "pickled" giardinera (yuk) I use regular hot or mild giardenera drained, but not rinsed (it takes away from the flavor). I also use Vlasic sliced pepper rings instead of pepperoncini's (so that there is no need to cut off the stem, by the way, make sure that you DO cut the stem off, because it will fall off of the pepper after a period of cooking). Use ZESTY Italian dressing mix, 2 (10.75 oz.) cans of beef broth (campbells is best), a few cloves of minced garlic, and a 1/2 bag of frozen pearl onions. Make sure that you cook it atleast 15 hours (I usually start it at midnight if I'm going to serve at 3p.m. the next day) and the beef will fall apart. Also, I learned this the hard way, if the roast has strings, cut them off because they will be hard to find when the meat falls apart. Everybody loves this, it is one of my most requested recipes! Enjoy! :)

paulnjen
41

paulnjen

This is a very good recipe, be sure you cook it the full 18 hours. Then remove the meat, refrigerate the juice overnight and skim off the fat. Then the next day you can either slice or shred the meat as you choose.

QOP69SBK
29

QOP69SBK

This recipe is awesome! When I make it, I use hot giardinera and do not drain oil. Also instead of whole pepperoncini, I use Vlasic hot pepper rings, drained. It turns out good and spicy ! Meat just falls apart which, is great for sandwiches ! I recently moved to AZ from Chicago and could not find giardinera so, I substituted hot banana peppers ( in a jar ) and it turned out just as good !

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 3.4 g
  • 1%
  • Protein
  • 26.9 g
  • 54%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

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