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
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 298 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 608mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
ITALIAN SHREDDED BEEF SANDWICHES
Juicy beef, fragrant with garlic, pepper and other spices. A great dish for a crowd, or just freeze the leftovers.
Provided by RecipeNut
Categories Lunch/Snacks
Time 10h5m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Trim excess fat from roast.
- Place roast in crockpot.
- Mix water with all.
- seasonings and pour over roast.
- Cover and cook on low 8- 10 hours.
- Remove meat, allow to cool slightly and shred, discarding any fat.
- Return shredded meat to broth in crockpot and cook on high until heated through, 15 minutes to 1/2 hour.
- Use a slotted spoon to serve meat on large buns or rolls.
ITALIAN BEEF SANDWICHES
My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 7h40m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat, using two forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.
Nutrition Facts :
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