Italian Beef with Rice
Italian Beef with Rice
Prep Time: 40 minutes
Cook Time: 6-10 Hours depending on temp.
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
- Place roast in crockpot. Season Italian dressing mix, salt and pepper.
- Pour beef broth and 3/4 cup brine from the pepper rings jar into crockpot. Top with 1/2 cup pepper rings.
- Cook on low for 10 hours or on medium for 6 hours, or until beef begins to fall apart.
- 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.
- 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
If you prefer your Italian Beef as a sandwich, click here for that recipe.