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Crock Pot Italian Beef

Posted by Solitary Dancer on January 22, 2007

Someone sent this to me in email and said they found it in a Yahoo Group. It sounds really good to me. Just watch the carbs in the tomato sauce. I would think something like a Bella Vita Tomato Basil Marinara would be good. It’s a low carb sauce that tastes very nice.

Crock Pot Italian Beef


3-4 lbs rump roast
1 (8 ounce) can tomato sauce (watch your carbs)
2 1/2 cups water
1 teaspoon salt (SEE NOTE)
1 teaspoon ground black pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 dash Worcestershire sauce
1 dash soy sauce
1 (2/3 ounce) package Italian salad dressing mix


1. Put roast in crock pot.

2. Combine remaining ingredients in sauce pan and cook over medium-high heat until mixture comes to a full boil. Remove from heat and pour over roast in crock pot.

3. Cook on HIGH setting for 6 to 8 hours. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.

NOTE: A friend just sent me an email about this recipe.  Please read and adjust the ingredients to your taste:

Hey Deb,
I made this last night for dinner, used venison instead of beef. It turned out delicious but way to salty. I would leave out the teaspoon of salt if you make it. With the package of italian dressing and the dash of soy, most likely it has enough salt in it already. I cooked it for 11 hours on low, maybe that intensified the salt taste in it. It makes the house smell good though



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