Italian Beef is one of the best dishes on the planet. If you’ve never had one, get to Chicago right now and eat one. You will never be the same. I promise, you will crave it for life. I felt like Italian beef this week, but didn’t want to do what anyone would expect, so I transformed it to a soup. Its hearty, meaty, and its warm flavors are bold! Top with cheese or croutons for an added touch!


SERVING SIZE: 1 Cup | Servings: 8 | Calories per Serving: 287


πŸ„ 2 lbs. Beef Round Roast

πŸ„ 2 Small Yellow Onions

πŸ„ 1 Jar Sweet Cherry Peppers

πŸ„ 8 Ounces Hot Giardiniera

πŸ„ 4 Cups Beef Broth

πŸ„ 1 Cup Parsley

πŸ„ Black Pepper, Red Pepper, Garlic Powder


πŸ„ Place the beef in the crockpot.

πŸ„ Chop the onions and sweet peppers. Place into crockpot.

πŸ„ Drain the Giardiniera and empty into crockpot.

πŸ„ Pour the broth in.

πŸ„ Chop the parsley and sprinkle that, the black pepper, red pepper, and garlic powder into the crockpot. Mix well.

πŸ„ Cook on low.

πŸ„ After the beef is tender, about 4 hours, you can take it out and shred it. Put the beef back into the crockpot to continue cooking.

πŸ„ After a couple more hours, it should be ready to devour!


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