Italian Beef Sandwiches

By Bonne1

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 Crisco® Extra Virgin Olive Oil or Canola Oil
• 12 hamburger buns, split
• 12 slices reduced-fat provolone cheese

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.