Italian Beef Sandwiches

(originally made in 2004 and has a regular spot in my menu rotation)

Yesterday was date day, and Tim's been working late all week for inventory.  We planned on a nice relaxing sit at home day.    Since it's my "day off" too, I wanted a lunch that was filling and good that didn't much effort on my part.    I put the roast in around 5am on the 6 hour setting and it was perfect.   I shred right in the crockpot, but you have to be careful not to scratch up the surface of your crock that way.   

When we were ready to eat, I laid out rolls on cookie sheet.  Buttered one half, piled meat on other half and topped with mozz cheese.   Put under the broiler until rolls browned and cheese melted.   Drizzled the top with a little of the juice, closed and served.   Delicious! 

Italian Beef Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (4-pound) boneless beef sirloin or rolled rump roast ( i used eye round this time)
1 (.7-ounce) package Italian salad dressing mix
1 cup water
2 teaspoons dried Italian seasoning -- crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
10 to 12 kaiser rolls or French-style rolls -- split
Roasted sweet red peppers -- cut into strips, optional (omitted)

Trim fat from meat. Cut meat into 2- to 3-in. pieces. (I do not cut up meat, never had a problem with it whole).   Place meat in a 3-1/2- to 5-quart slow cooker. In a small bowl combine 1 cup water, dressing mix, Italian seasoning, red pepper, and garlic powder. Pour mixture over meat. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Using a slotted spoon, transfer meat to a cutting board. Using 2 forks, shred the meat. Place meat on bottoms of rolls. Lightly drizzle some of the cooking juices over meat. If desired, top with roasted red pepper strips. Replace roll tops.

"Better Homes and Gardens All-Time Favorites Slow-Cooker"


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