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Italian Shredded Beef Sandwiches

Total Time

Prep: 15 min. Cook: 9 hours

Makes

12 servings

Everyone loves these easy shredded beef sandwiches! For extra pizzazz, top with provolone cheese and banana pepper rings. —Margie Williams, Mt. Juliet, Tennessee
Italian Shredded Beef Sandwiches Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  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.

Nutrition Facts

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

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