Spicy French Dip
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
SERVINGS
|
12
|
CATEGORY
|
Lower Fat
|
METHOD
|
Slow Cooker
|
PREP |
5 min. |
COOK
|
480 min.
|
TOTAL
|
485 min.
|
INGREDIENTS
- 1 boneless beef sirloin tip roast (about 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
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. Remove beef and shred using two forks. Skim fat from cooking juices. Serve beef on buns with juice. Yield: 12 servings.