December 11, 2008

Crockpot Italian Beef (Sandwiches)

Italian Beef Sandwiches

Ingredients for Beef

1 5 lb. rump roast

3 cups water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon onion salt

1 teaspoon dried parsley

2 cloves garlic, minced

1 bay leaf

1 package dry Italian  salad dressing mix

Directions

1.  Place roast in slow cooker, and pour all other ingredients over roast.

2.  Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

For Sandwiches

mushrooms

red pepper

green pepper

onion

mozzarella cheese

Italian Rolls

1.  Sauté mushrooms in generous amounts of butter (more or less depending on how many mushrooms you use – for a whole package I used 3 tablespoons then had a lot of sautéed mushrooms to eat on the side!)

2.  While the mushrooms sauté, slice the rolls lengthwise and toss under the broiler face up to make them toasty – watch carefully so they don’t burn.  Thinly slice peppers and onions.

3.  Remove mushrooms from pan and set aside.

3.  Toss peppers and onions into pan you used for mushrooms with leftover butter and sauté till the onions are transparent.

4.  Layer shredded roast, vegetables, mushrooms & cheese onto toasted rolls. 

5.  Re-broil until cheese is bubbly and warm

Enjoy!

Try Leftover Roast Chili to use up the leftover roast!

3 comments:

Tiffany said...

I think I could use that sandwich to bribe my son to finish his english papers faster. Yep, I'm sure it would work!

Jamy said...

We REALLY enjoyed this. I did think it was a tad dry, so we spread some mayo on the toasted bread. But it had a really nice flavor and I loved cooking the mushrooms and peppers in butter. MMMMM!!!!

Sophie said...

Delicious! I'm always on the lookout for tasty crockpot recipes :). I'd love to include your recipe on our blog, please let me know if you're interested!

Happy Holidays!
Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com