Fireplace: Done

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Last night, Nat and I enjoyed the fireplace for the first time.  The temps were low enough outside to make it worthwhile.  Now that it is done, I'm thrilled with how it turned out.
My nieces and nephews have already brought over a bag of s'mores fixings, so I'm certain we'll put it through it's paces this summer.

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Lou Malnati's Salad Dressing Recipe as Published in the 60's

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Tom Thayer's Italian Beef Recipe

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TOM’S TAILGATER ITALIAN BEEF COURTESY OF Steve Dahl and DAHL.COM

Ingredients:
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing and Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)

Directions:
In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.

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