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Italian Shredded Beef Sandwiches

Everyone loves these easy shredded beef sandwiches! For extra pizzazz, top with provolone cheese and banana pepper rings. —Margie Williams, Mt. Juliet, Tennessee
  • Total Time
    Prep: 15 min. Cook: 9 hours
  • Makes
    12 servings

Ingredients

  • 1 beef rump roast or bottom round roast (3 pounds)
  • 2 cups water
  • 1 envelope zesty Italian salad dressing mix
  • 1 envelope au jus gravy mix
  • 1 medium onion, thinly sliced
  • 1 can (4 ounces) chopped green chilies
  • 12 Italian rolls, split

Directions

  • Cut roast in half. Place in a 4-qt. slow cooker. Combine the water with salad dressing and au jus mixes; pour over meat. Top with onion and chilies.
  • Cover and cook on low for 9-11 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Serve on rolls.
    Freeze option: Freeze individual portions of cooled meat mixture and juices freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on rolls.
Nutrition Facts
1 sandwich: 298 calories, 6g fat (2g saturated fat), 68mg cholesterol, 608mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 28g protein.

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