Italian Beef sandwiches
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Why I Love This Recipe
Hearty meal, most definitely worth the time it takes
Ingredients You'll Need
1 jar (16 ounces) sliced pepperoncini, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/2 cup water
2 packages Italian salad dressing mix
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 beef rump roast or bottom round roast (3 to 4 pounds)
12 Italian rolls, split
Directions
In a bowl, mix the first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls.
To make ahead: In a large resealable plastic freezer bag, combine the first seven ingredients
Add roast; seal bag and freeze. To use, place filled freezer bag in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Freeze option: Freeze cooled, cooked beef mixture in freezer containers
Heat through in a saucepan, stirring occasionally; add water if necessary.
Pairs Well With
A light bread dish
Questions, Comments & Reviews
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