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Spicy French Dip
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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)
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.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |