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Easy Italian BeefItalian Beef

1 (3 to 4-pound) roast beef (rump roast or sirloin tip)   
1 jar pepperoncini peppers (juice and all)
1 can beer
1 (10 3/4-ounce) can beef bouillon

Combine all ingredients in a large crock pot.  Cook on high for 30 minutes; reduce heat to low.  Cook till beef is tender. (For supper, start cooking before leaving for work.  It’s ready to eat when you get home.  For a luncheon, start cooking before you go to bed, allowing it to cook while you sleep!)

Remove meat from juices, slice thinly and return to pot.  Serve on hoagie buns.  Dip sandwiches in juices.


Contributed by Carol’s Kitchen (Illinois)



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