Mom's Italian Beef Sandwiches

By carvalhohm

Ingredients

• 1 boneless beef rump roast or bottom round roast (2 pounds), halved
• 1 boneless beef chuck roast (2 pounds), halved
• 1 beef sirloin tip roast (1 pound)
• 2 tablespoons canola oil
• 2 cups water
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 envelopes Italian salad dressing mix
• 1 envelope zesty Italian salad dressing mix
• 1 envelope (0.87 ounce) brown gravy mix
• 1 to 2 tablespoons crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 2 teaspoons Worcestershire sauce
• 16 hoagie buns, split
• Sliced provolone cheese, optional
• Giardiniera, optional

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

In large skillet, brown each roast in oil on all sides. Drain. Transfer meat to 7-qt. slow cooker. Combine water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.

Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into large bowl. Shred beef with two forks; add to bowl. Cool. Transfer to freezer containers. Freeze for up to 3 months.

To use frozen meat: Thaw in refrigerator overnight. Place in Dutch oven; heat through. Using slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.