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Italian Shredded Beef Sandwiches Recipe

Italian Shredded Beef Sandwiches Recipe

Everyone loves these easy 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 YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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. Yield: 12 servings.

Nutritional Facts

1 sandwich equals 298 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 608 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

Reviews for Italian Shredded Beef Sandwiches

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Reviewed Mar. 22, 2015

"This was very good. I halved the recipe and put the beef in the slow cooker @ 10 p.m. and went to bed. I turned it off at 9 a.m. and removed the beef to a bowl to cool so I could shred it. We ate it for Sunday early dinner in hoagie buns. He put Sweet Baby Ray's Sweet & Spicy BBQ sauce on his. I put a slice of provolone on mine and heated it up in the toaster oven. We both loved it. I put half the cooked beef in the freezer for another "roast beef" dinner or more shredded beef sandwiches. I will make this again and again!"

Reviewed Mar. 26, 2014

"Made this tonight for dinner, very easy. Cooked it 6 hrs on low, then added about 4 oz of sliced pepperoncinis and turned up to hi for 2 1/2 hr.Turned out wonderful."

Reviewed Jan. 4, 2014

"This is a recipe I found a while ago and I make it often. The only change that I've made is that instead of the au jus mix and water I use a can of beef consomme and 1 cup of water."

Reviewed Jun. 3, 2012

"Very easy and delicious! I added a slice of Swiss and some banana peppers to my sandwich...yummy!"

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