I’m doing “Eyetalian” for my New Years feast which is going to be a crock pot buffet. Everyone’s bringing their favorite crock pot dish, mixed and ready to plug up. Thanks to my friend Gerald down in Alabama, I was able to add the following to my celebration.
Of course, we’ll be eating on paper plates – this will be the easiest party I’ve ever had!
Eyetalian Crock Pot Beef
- 3 lb. rump roast (or larger depending on size of crock pot)
1 pkg. Good Seasons Italian Dressing mix
1 c. water
1 pkg. au jus gravy mix
6 pepperoncini peppers
Mix together water, gravy mix, dressing, and Italian seasoning. pour over roast in crock pot. Add peppers if desired. Cover and cook on low about 4 hours. Break up roast and cook 1 hour more.
Eyetalian Black eyed peas
This are the Mississippi version to which I add a spring of rosemary to make it qualify as Eyetalian.
Of course, the obligatory black eyed peas will also be cooked in a crock pot. All you do is dump a bag of the dried peas in the crock pot with your left over Christmas ham hock. Fill the pot with water until it just covers the ham hocks.