2010 Simple Italian Beef Sandwiches

By boandozzy

1 sandwich equals 346 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 707 mg sodium, 25 g carbohydrate, 2 g fiber, 32 g protein.

Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.

Originally published as Italian Beef Sandwiches in Healthy Cooking December/January 2010, p44

Ingredients

• 1 beef rump roast or bottom round roast (3 pounds)
• 3 cups reduced-sodium beef broth
• 1 envelope Italian salad dressing mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 large onion, julienned
• 1 large green pepper, julienned
• 4-1/2 teaspoons olive oil
• 12 hamburger buns, split
• 12 slices reduced-fat provolone cheese

Details

Servings 12
Preparation time 20mins
Cooking time 510mins
Adapted from tasteofhome.com

Preparation

Step 1

Cut roast in half; place in a 4-qt. slow cooker. Combine the broth, dressing mix and seasonings; pour over meat. Cover and cook on low for 8 hours or until tender.

Remove roast; cool slightly. Skim fat from cooking juices; reserve 1 cup juices. Shred beef and return to slow cooker. Stir in reserved cooking juices; heat through.

Meanwhile, in a large skillet, saute onion and green pepper in oil until tender.

Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops. Yield: 12 servings.