Not from Atkins but good and spicy, of course you want to skip the buns.
Also can be done slowly on stove or in oven, but the slow cooker does a
great job.

Italian Beef

3-4 lb chuck roast
1 tsp. oregano (not ground)
2 tsp. lemon juice
2 whole cloves
5 bay leaves (3-5 depending on size)
1 pkg. dry beefy onion or onion soup mix.
3-4 pepperoncini peppers, just put slits in them

Season the roast with season salt, garlic powder and pepper. Put in crockpot
with the rest of the ingredients on top of that. Add enough beef broth or
water to barely cover the roast. Cook on slow about 12 or 14 hours. The
easiest way to shred the meat is with a potato masher. Check for seasoning
and then add a couple of dashes of the pepperoncini juice. That is where the
spiciness or heat comes from.

Serve with Rolls or buns. You can put in the fridge for several hours if you
want to get every bit of fat off of it if desired. Recipes is easily
doubled. Freezes well also.

| On Thu, 29 Oct 2009 19:14:13 -0400, Patricia Martin Steward
|
||
|| There was a FABOO recipe in there for Italian pot roast, and I
|| haven't been able to find anything close to it.
||
|| If you have the original Atkins book, please please please post this
|| recipe!  Thanks in advance.
|
| I have the 70s book.  There's a recipe for pot roast in there, but
| there's nothing "Italian" or special about it.  Maybe if you told me
| what FABOO means I could find it.  :-)