Italian Beef
3 or 4 lb beef roast
1 Tbsp garlic powder
1 Tbsp Worcestershire sauce
1 Tbsp dry mustard
1 Tbsp onion flakes
1 packet of dry Au Jus mix
about 1/4 cup juice from Pepperocini peppers
Brown the roast in a hot skillet. While roast is browning, add all other ingredients to crockpot and stir to blend; add roast. Cook on low for about 18-24 hours. I sometimes add more pepperocini juice in the last few hours of cooking.
About 1/2 way thru cooking you may want to remove any fat strips or bones.
Cook's Notes:There have been times I didn't have any onion flakes, so I tossed in a packet of dry onion soup mix and left out the Au Jus mix.
The meat is very tender and just falls apart. Serve on split hard rolls and spoon some of the juice over the sandwich or in a small bowl dipping.
Submitted by jilley
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