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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
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.