Italian Beef Sandwiches

By myangelsc86

Chuck roasts come out so tender in the slow cooker, and this cheaper cut of meat is easy on the budget. For dinner, spoon the beef onto hoagie buns and top with provolone, onions and peppers, then pop it under the broiler to melt the cheese

Cook: 10 hours low or 5 hours high
Prep: 25 minutes

Ingredients

• 1 4-pound boneless beef sirloin or beef rump roast, cut into 2- to 3-inch pieces
• 1/2 cup water
• 1 0.7-ounce envelope Italian dry salad dressing mix
• 2 teaspoons dried Italian seasoning, crushed
• 1/2 to 1 teaspoon crushed red pepper
• 1/2 teaspoon garlic powder
• 10 to 12 hoagie buns, kaiser rolls or other sandwich rolls, split
• 1-1/2 cups shredded Italian blend cheeses (6 ounces) (optional)
• Pickles, sliced onion, sliced pepperoncini and/or roasted red sweet pepper strips (optional)

Details

Servings 10

Preparation

Step 1

1. Place beef in a 4- or 5-quart slow cooker. In a small bowl combine water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over beef in slow cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours.

2. Remove meat from cooker with a slotted spoon. Using two forks, shred the meat. Serve meat in rolls. If you like, sprinkle sandwiches with cheese and place sandwiches on two large baking sheets; broil sandwiches, one pan at a time, 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted.

3. Strain cooking juices through a fine mesh sieve. Drizzle each sandwich with some of the strained juices to moisten. If you like, top each sandwich with pickles, chopped onion, pepperoncini and/or roasted red sweet pepper strips. Serve remaining cooking juices for dipping, if you like. Makes 10 to 12 sandwiches.