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Italian Beef with Rice

Italian Beef with Rice

Prep Time: 40 minutes
Cook Time: 6-10 Hours depending on temperature
Total Time: 40 Minutes + 6-10 Hours
Yields: 4-6

  • 2 lbs Fresh Boneless Beef Eye of Round Roast
  • 1 jar Kurtz Mild Banana Pepper Rings
  • 2 cups Marcum Beef Broth
  • 6 slices Coburn Farms Provolone Cheese
  • 1 pk Marcum Italian Dressing Mix
  • 1 cup Rice on the Side Long Grain White Rice
  • 1 tsp Marcum Salt
  • 1/2 tsp Marcum Ground Black Pepper
  1. Place roast in crockpot. Season Italian dressing mix, salt and pepper.
  2. Pour beef broth and 3/4 cup brine from the pepper rings jar into crockpot. Top with 1/2 cup pepper rings.
  3. Cook on low for 10 hours or on medium for 6 hours, or until beef begins to fall apart.
  4. 20 minutes before the beef is done, bring 2 cups water or beef broth to boil in a medium pot. Add rice, cover and reduce to a boil. Cook for 15-20 minutes.
  5. Shred beef once its cooked and serve on bread. Top with cheese and more pepper rings, if desired.
  • Serve on hoagie rolls, buns, or Italian Bread for more traditional Italian Beef Sandwiches
  • Top with Giardiniera
  • Toast bread for 5-10 minutes at 375° for better hold