In the past year alone, I have destroyed three different cuts of beef; like the 3-4lb types of beef roasts. That’s like throwing $45 in the garbage. I get really discouraged when I find a highly rated recipe online, I follow it to a T, and it majorly fails.
My husband has been so gracious to me when this happens. He eats it anyway, and says, “just try again. Find a lady in church that has cooked a roast successfully and ask her for help.”
While having a conversation with Esme and Angie one evening, Esme heard my story of desperation concerning my ruined pot roast, and offered her no fail recipe. I’m sorry, but at that point, I felt like I could ruin any beef recipe given to me. But, she reassured me that it was a super easy, set-it-and-forget-it, type of recipe.
I followed the recipe, and left the crock pot on for the whole 18 hours that Esme said to, and guess what?!?! I WON!! I finally made a beef that you didn’t need a lawnmower to cut through. It was so wonderful, and sooo easy. I don’t know about you, but I love easy recipes that look like I slaved all day over it.
I don’t know how to cook, but I can follow recipes. And, I have a feeling that there are other young ladies out there just like me. So, I will post the recipe below just for you. Older, more “seasoned” ladies, if you have a beef recipe that is no-fail, tried-and-true, I want to encourage you to share it below. I know that I need it, and I am sure that you would be blessing others at the same time.
- 1 - 3 1/2 to 4 lb Beef Roast (Top Round, Bottom Round, or Sirloin Tip)
- 1 - 6oz jar of Giardiniera, juice drained
- 1 - 6oz jar of Pepperoncini (optional)
- 1 - envelope of Good Season Zesty Italian Seasoning (I use whatever Italian seasoning I have handy)
- 1 - can of Beef Broth
- Place all ingredients in a crock pot and cook on LOW for 18 hours. I usually put it on the night before. In the morning, shred the beef so it can marinate the rest of the time.