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Mom's Italian Beef Sandwiches Recipe

Mom's Italian Beef Sandwiches Recipe photo by Taste of Home

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My mom made the best Italian beef. I’ve added to it over the years, but it’s still her recipe. She made this for family reunions, and there were never leftovers. Now I make it for myself and freeze it in single-serving sizes. It makes a quick and easy meal as a sandwich or served over noodles.—Mary Mcvey, Colfax, North Carolina

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Mom's Italian Beef Sandwiches Recipe

Prep: 20 min. Cook: 8 hours

Yield: 16 Servings

20 480 500

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

Directions

In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the 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 a 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 the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Yield: 16 servings.

Nutritional Facts 1 sandwich (calculated without cheese and giardiniera) equals 450 calories, 16 g fat (5 g saturated fat), 89 mg cholesterol, 969 mg sodium, 39 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Mom's Italian Beef Sandwiches in Taste of Home October 2011, p63

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Mom's Italian Beef Sandwiches

Mom's Italian Beef Sandwiches

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Reviewed on Oct. 22, 2012 by dfaulkner1031

This is definitely a keeper!! I halved the recipe since I was trying it for the first time. Cut all ingredients in half and cooked it for 6 hours in the crock pot. My boyfriend is usually not a fan of chuck roasts, but he loved this recipe. I just made it yesterday and he asked if I can make it again next weekend! It was delicious.

Reviewed on Oct. 15, 2012 by docdi

In general, I feel that most slow cooker recipes are either bland or they all taste the same. THIS RECIPE PROVED ME WRONG! Couldn't get enough of this one. Not only were people getting seconds, but thirds! Unbelievably delicious. This one's definitely a KEEPER!!!

Reviewed on Sep. 20, 2012 by Solterra

Does anyone know, if I cut the recipe in half, would I still cook it for the same amount of time? It sounds wonderful, but my crockpot is not that big? Thanks for any help.

Reviewed on Jul. 21, 2012 by aug2295

This was delicious fresh. Definitely made enough to freeze the leftovers. We ate this on ciabatta rolls with american cheese.

Reviewed on Feb. 20, 2012 by ambercookin

This was excellent! My husband said it was as good as Al's in Chicago! We will definitely make this again, though I used 1/2 the red pepper flakes suggested because we have a small child. Still very tasty!

Reviewed on Nov. 03, 2011 by nonohank

I made this for a carry-in potluck at work. It got rave reviews and everyone asking for the recipe. Next time I make it I will cut back on the crushed red pepper flakes. I like the spice of it but some others didn't really care for it.

Reviewed on Oct. 05, 2011 by smstillinger

This was really good. The house smelled so good while it was cooking.