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Submitted by:
Terry Johns
Montgomery, Alabama USA (formerly of Valparaiso, Indiana)



Crock-Pot  ITALIAN BEEF on HARD ROLLS

TABLE OF CONTENTS: BEEF

This recipe is made in a crock-pot & serves a large number of people. As my Mother would say, "It is super dee lah!"

3-lb. rump roast

1 29-oz. can tomato sauce, plus

1 15-oz. can tomato sauce

2 T. Italian Seasoning

½ tsp. garlic salt

½ tsp. garlic powder

½ tsp. freshly ground black pepper

12 drops Tabasco sauce

Salt, if needed

 

 




 

 

 

 

Cut the rump roast into quarters; then cut each quarter in half.  Place the roast chunks into a large crock-pot, & add both cans of tomato sauce.  Add the

Italian Seasoning, garlic salt, garlic powder, pepper, & Tabasco sauce.  Stir all ingredients in the crock-pot to blend.

Turn crock-pot on high & cover.  Cook for 6 to 8 hours, stirring occasionally.  Taste for salt & add, if needed.

After cooking, the Italian Beef is to be pulled apart with a pair of forks into shreds. The cooking time difference depends on how coarse or how fine you

want the beef shreds.  Stop cooking after 6 hours for large shreds or continue cooking for smaller shreds.  Serve the Italian Beef on hard rolls.  Soft rolls

will absorb the Italian Beef too quickly.



This is a perfect recipe for a large, casual crowd.  Leave the Italian Beef in the crock-pot on low heat & place a large basket of the hard rolls beside the

crock-pot for self-service.  Easy to make & easy to serve!

Terry says that leftovers freeze well & can be used later as a base for soup.  And, I say many thanks ,Terry, for your recipe and for all the wonderful

things you do for us, Your Southern Mother, Gene

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