Tip: Try beef pepperoncini for more results.
1 - 10 of 12 for italian beef pepperoncini
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Start 24 hours ... dressing mix. Pour pepperoncinis, juice and ... for 2 hours, then turn to low. Before serving, pull apart and put on sub rolls or buns.
Cook first 4 ingredients in crock pot until meat falls apart. Add rest of ingredients to broth and simmer. Serve on buns.
Stick garlic cloves ... cups bouillon and pepperoncini juice. Bake 3 ... have meat sliced (save juices). To serve, heat beef (covered in foil) in the juice.
Brown roast on ... together for broth and simmer to mix flavor. Add sliced roast to broth and simmer 15-30 minutes. (You may use deli beef instead of roast.)
Trim roast of ... There will be plenty of gravy. Beef will shred while warm or slice nicely if cooled. Serve on Italian bread with sauteed green peppers.
Mix soup mix, seasonings and water. Pour over roast. Bake covered at 325 degrees for 4 1/2 to 5 hours. When done, pick meat apart with fork. Add the ...
8 oz. jar or if you really like peppers, use larger jar, but NOT all the juice. Cook in slow cooker 8-10 hours on low. Shred meat, if needed. Serve ...
Cook in crock according to crock pot directions for a roast of this size. Sometimes I take it out when finished and slice it very thinly and put back ...
Place meat in large roaster. Season with garlic powder and oregano. Top with sliced onion, peppers with juice, broth, and beer. Bake at 325 degrees ...
Cut roast into ... green peppers. Cut pepperoncini into pieces, (you ... pepper if desired, stir occasionally when you are awake. Serve on hard rolls or buns.
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