Savory Italian Beef Sandwiches
Before leaving for work, Carol Allen of McLeansboro, Illinois often puts these ingredients in the slow cooker. "Supper is ready when I get home," she notes. "This recipe is also good to take to a potluck or family get-together."
Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 3 tablespoons dried basil
- 3 tablespoons dried oregano
- 1 cup water
- 1 envelope onion soup mix
- 10 to 12 Italian rolls or sandwich buns
Reviews
Love this recipe and use it often! After I shred the beef, I return it to the cooker for about another hour. Sometimes I add sliced red peppers for the last half hour (or however long it takes to get them crisp tender). They are a great on top of the sandwich.
There were no leftovers in our family wish this dish! Everyone loved these! The only thing I altered was the broth. I didn't think the recipe called so enough liquid so I added a cup of beef stock.
This is my sons favorite! I've made it so many times I can't count.
It was very good the only thing I changed was I used a beef broth in place of the water.
This is very similar to how I make my roast w/ carrots and potatoes. I also add a whole onion and use 2 or 3 bay leaves instead of the basil and oregano. Tastes great!
this was very good my Husband said the he wants me to make this again soon !
I've got my own version of these in the crock pot right now.
Was very good, would not shred all the meat at once though would save what wasn't used 1st night and use in a stew for another night.