kara's kitchen 101: Debbie's Italian Beef

6lb. rump roast

2 pkg. french onion soup mix

3-6 t. Italian seasoning

1 t. crushed red pepper

3 c. water

Bake in Crock Pot all day on low. Shred with fork. Can be served open-faced on a Kaiser roll or bread.

KarasKitchen

My inspiration for this blog comes from working diligently on a project for my sister-in-law which was a family cookbook like the one my sister made for me for my wedding present. I've compiled some of my own tried and true recipes as well as collected a few from my hubby's side of the family.

My inspirations in my cooking world have come from my Mama, my Meemee, my sister Laura, and Chef Pam. My Mama always made great meals growing up and still does. My Meemee taught me a few of the basics about growing my own veggies and how to cook them, except that I forgot all of that so Mom's teaching me again now! My sister Laura makes everything seem easier with her own ways of doing things. Finally, I took cooking lessons for a few months with Chef Pam and learned a few tricks of the trade. Chef Pam is the head Chef at the Southern Baptist Theological Seminary. I'm hoping my bro-in-law, John will help me add a few more. He's into Thai/Chinese/Sushi stuff.

kara's kitchen 101

Thursday, February 16, 2012

Debbie's Italian Beef

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