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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 12 |
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If I'm cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a great time-saver and never fails to get rave reviews. Ginny Koeppen of Winnfield, Louisiana Ingredients:
1 beef sirloin tip roast (3 pounds), cut in half |
1/2 cup water |
1 can (4 ounces) diced jalapeno peppers, drained |
1 envelope italian salad dressing mix |
12 crusty rolls (5 inches) |
Directions:
1. Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove beef and shred using two forks. Skim fat from cooking juices. Serve beef on rolls with juice. Yield: 12 servings.
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