Simple Italian Beef Sandwiches
TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 12 servings.
“These sandwiches are fork-tender, mouthwatering good, and so easy to fix. They always get rave reviews!” Cher Schwartz - Ellisville, Missouri
Ingredients
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1 beef rump roast or bottom round roast (3 pounds)
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3 cups reduced-sodium beef broth
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1 envelope Italian salad dressing mix
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried parsley flakes
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon pepper
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1 large onion, julienned
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1 large green pepper, julienned
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4-1/2 teaspoons olive oil
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12 hamburger buns, split
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12 slices reduced-fat provolone cheese
Directions
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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.
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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.
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3.
Meanwhile, in a large skillet, saute onion and green pepper in oil until tender.
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4.
Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops.
Nutrition 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.
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