TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 12 servings


  • 1 beef rump roast or bottom round roast (3 pounds)
  • 3 cups reduced-sodium beef broth
  • 1 envelope Italian salad dressing mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 large onion, julienned
  • 1 large green pepper, julienned
  • 4-1/2 teaspoons olive oil
  • 12 hamburger buns, split
  • 12 slices reduced-fat provolone cheese

Nutritional Facts

1 each: 346 calories, 12g fat (5g saturated fat), 79mg cholesterol, 707mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.


  1. Cut roast in half; place in a 4-qt. slow cooker. Combine the broth, dressing mix and seasonings; pour over meat. Cover and cook on low for 8 hours or until tender.
  2. Remove roast; cool slightly. Skim fat from cooking juices; reserve 1 cup juices. Shred beef and return to slow cooker. Stir in reserved cooking juices; heat through.
  3. Meanwhile, in a large skillet, saute onion and green pepper in oil until tender.
  4. Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops. Yield: 12 servings.
Originally published as Italian Beef Sandwiches in Healthy Cooking December/January 2010, p44

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mother of 3 User ID: 1726536 186081
Reviewed Dec. 26, 2009

"Made this for a small fellowship we attend. My husband said it was good and he's difficult to please. I omitted the onion and green pepper for ease of assembling the sandwiches. The cook avoids beef, so she can't comment on the taste."

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