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the low carb way

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Spicy Italian Roast

Posted by Solitary Dancer on June 11, 2007

Spicy Italian Roast

INGREDIENTS:

4 lbs beef roast — original recipes suggests rump roast
1 (1 1/4 ounce) packet dry onion soup mix
6 ounces beef gravy (this is about half a jar)
8 ounces Kraft Zesty Italian dressing (I have cooked with this before and it’s very tasty)
4 ounces golden pepperoncini peppers, sliced (about 1/3 jar)
1-2 dash pepperoncini juice, from the pepperoncini peppers, more if you like some heat

DIRECTIONS:

1. In large crock pot, place roast. If it’s a big one, I usually cut it in half. Add remaining ingredients, in no particular order. Cook on low or medium heat for 6 to 8 hours. The longer you cook it, the more tender it will be!
2. The sauce that cooks off the roast is delicious as a gravy- just make sure and skim any grease off the top!
3. And you can use any size roast you like. I am usually cooking for a bunch of people, so I choose a large one.

NOTE: The original recipe suggests to serve this with mashed potatoes or rice. Here’s some suggested substitutes that are quite delicious.

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