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Family-Favorite Italian Beef Sandwiches

TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD: 12 servings.
With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah

Ingredients

  • 1 jar (16 ounces) sliced pepperoncini, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, chopped
  • 1/2 cup water
  • 2 packages Italian salad dressing mix
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 12 Italian rolls, split

Directions

  • 1. In a bowl, mix first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low for 8-10 hours or until meat is tender.
  • 2. Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls.
    To make ahead: In a large freezer container, combine first 7 ingredients. Add roast; cover container and freeze. To use, place filled container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed.

Nutrition Facts

1 sandwich: 278 calories, 7g fat (2g saturated fat), 67mg cholesterol, 735mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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