Cooking With LA

I don't mind saying that the debate on healthcare is beginning to bore me, intensely. So while we wait for new developments from the "ram it down your throat" Congress, I thought we'd kill some time with a far more more important topic, food. If enough people are interested, I may even make this a semi-regular feature.

Now I don't know for sure, but I'd be willing to bet Mary Ellen (our regular reader and quintessential Italian cook) has a better recipe than this one. But this is quick, easy, and involves very little effort. And it tastes good.


LA's Italian Beef

1 Beef Roast (3-5lbs., chuck, rump, whatever)
2 Tbsp Parsley
2 Tbsp Oregano
1 Tbsp Garlic Powder
1 Pkt Lipton's Onion Soup
1 Crockpot


Place beef roast in crockpot, cover with water. Cover with lid and cook several hours on low or high, until meat is so tender it falls apart.

Remove meat long enough to cool, so it can be shredded. Once cool, gently tear apart the roast and place it back into the beef broth, in the crockpot. Add parsley, oregano, garlic powder, and Lipton's Onion Soup packet.

Simmer in crockpot for another 2-3 hrs.

Serve piping hot on your favorite bread. I like kaiser rolls, sub rolls, or sliced Italian. Be sure to put some juice on the bread for full effect of the Italian Beef experience.

To the sandwich, you can also add pepperoncini peppers and/or a slice of provolone or mozzarella cheese while hot - so it will melt over the meat.


Enjoy.