Italian Beef Pizza

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The shredded beef alone for dinner will serve 6-8. You'll need 2-3 cups of shredded beef leftover to make the pizza. If using this recipe for sandwiches, make sure you have at least 8 sub rolls on hand and any extra toppings you'd want for the sandwiches.

Ingredients

For the Shredded Beef

• 4 lbs. beef rump roast
• 2 packages Lipton Onion Soup Mix
• 2 t. sugar
• 2 t. salt
• 1½ t. fresh grated black pepper
• 4 cloves garlic, chopped fine
• 4 c. beef broth
• 1 bottle of beer

For the pizza

• 1 ball store-bought pizza dough
• 2 c. shredded mozzarella cheese
• 1 c. sliced Mezzetta Deli-Sliced pepper rings
• 1 c. sliced roasted red peppers
• 2-3 c. leftover shredded beef

Instructions

1. To make the shredded beef, add all the ingredients to your slow cooker and turn on high for 8 hours.
2. Remove the roast from the slow cooker and shred with two forks, then place back in the slow cooker with all the juice.
3. For the Pizza
4. Pre-heat the oven to 400 degrees.
5. Take the pizza dough out of the refrigerator and let it come to room temperature for 15 minutes.
6. Spray a baking sheet with cooking spray.
7. Roll the pizza dough out into a rectangle shape on a floured board, then place it into the sheet pan and spread it out to the corners of the pan.
8. Bake for 5 minutes until slightly browned.
9. Remove from the oven and top with 1 cup of the cheese.
10. Add the shredded beef (squeezed out of any juices) into a single layer on top of the cheese, then add the sliced peppers.
11. Top with the other cup of cheese and place in the oven for 15-20 minutes until the cheese is brown and bubbling and the crust is brown on the bottom.