Mom's Italian Beef

Course Main Course
Cuisine American/Italian
Author My Mama (Sara)


  • 1 3-4 Pound Rump Roast
  • 1 Packet Dry Italian Seasoning
  • 2 Cans Beef Stock
  • 2 Teaspoons Each Marjoram and Oregano
  • 4 Garlic Cloves Smashed a little to get the flavor out
  • 1 Jar Giardiniara Juice and all
  • 1 Bay Leaf
  • Rolls for serving
  • 2 Packages Provolone or Mozzarella Cheese Slices The more cheese, the better is my life motto

Recipe Notes

Put everything in the crockpot with the exception of the rolls and the cheese slices. 

Cook on low at least 10 hours. It's okay if it is in longer as it can be in the crock pot as long as 14 hours. 

When done, pull out the bay leaf and with two forks, shred the beef right in the crockpot. 

Put on heated crusty rolls and top with the provolone.

If desired, put under the broiler for just a few minutes to melt the cheese.