Italian Beef 1 (4 to 5 pound) beef roast, cut into 1 to 1 1/2 inch cubes
2 to 3 beef bouillon cubes 1 teaspoon garlic salt 2 tablespoons Italian salad dressing Place all ingredients in 4 to 6 quart slow cooker. Stir. Add 1 to 1 1/2 inches water around the beef, being careful not to disturb the mixture. Cover; cook on low for 8 hours, or until tender but not over-cooked. Remove beef from cooker and shred with two forks. Return shredded meat to cooker and stir into broth. Serve over rice, or on rolls or garlic bread for a delicious open-face sandwich. Makes 6 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
