Rump Roast was on sale this week at Shop Rite and I decided to make Italian Beef sandwiches instead of the usual beef roast. So quick and easy with very few ingredients, which I love!
2.5 – 3 lb beef rump roast
1 package Italian salad dressing mix
12 oz. beef stock
Jalapeno peppers (optional)
Trim off any fat from roast and place in crock pot. Pour in beef stock, add some jalapeno peppers (if desired) and sprinkle packet of Italian mix on top.
Cook on low for about 6 – 7 hours until tender. Shred in pot and cook for about 30 minutes (not necessary, but I thought it should suck up all the juices into the meat for a bit…mmmmm).
Serve on a nice french bread, crusty roll, or an Italian roll with some provolone cheese. We added some spicy chipotle mayonnaise to the roll. I’m thinking even a nice horseradish spread would be delish as well.
Once you close the lid 🙂 the cheese melts over the beef for just pure awesomeness!
I had one of those package meat mixtures and decided to make some meatballs. You don’t need to have the mixture of meat, you can use only beef, pork, chicken or lamb.
I like to make them for my gravy and freeze the rest for later use. Meatballs are great to have on hand as you can make a variety of meals. Add them to a crock pot with some BBQ sauce or sweet and sour (Hawaiian) sauce and cook on low all day. I have to admit, sometimes I will just heat the meatballs in a pan or even in the microwave (if I just can’t wait and want to have one in like 50 seconds) and eat them as they are. So super yummy!
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Shape the meatballs into rounds, roll in the bread crumbs and place on sheet pan lined with parchment paper. Bake for 20 minutes or until golden and cooked through.
You can see how the cheese just oozes through. Yummy!