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Italian Shredded Beef Sandwiches

 Italian Shredded Beef Sandwiches
Everyone loves these easy sandwiches! For extra pizzazz, top with provolone cheese and banana pepper rings. —Margie Williams, Mt. Juliet, Tennessee
12 ServingsPrep: 15 min. Cook: 9 hours


  • 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


  • 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. 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Italian Shredded Beef Sandwiches (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.