Savory Italian Beef Sandwiches

Name: Savory Italian Beef Sandwiches
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10-12 servings.
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

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

Directions

Cut roast in half; place in a 5-qt. slow cooker. Combine the basil, oregano and water; pour over roast. Sprinkle with soup mix.
Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; shred with two forks and keep warm. Strain broth and skim fat. Serve meat on rolls; use broth for dipping if desired.

Nutrition Facts

1 sandwich: 321 calories, 11g fat (4g saturated fat), 74mg cholesterol, 436mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 27g protein.

Originally published as Italian Beef Sandwiches in Taste of Home October/November 1996

Reviews

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Average Rating:

stwood64

Oct 13, 2017

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.
Remenec

May 5, 2015

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.
ChrisM318

May 24, 2012

This is my sons favorite! I've made it so many times I can't count.
CakeOne

Jan 18, 2012

It was very good the only thing I changed was I used a beef broth in place of the water.
suedrayer

Jun 27, 2011

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!
Brenda Peak

Feb 5, 2011

this was very good my Husband said the he wants me to make this again soon !
arizonacook

Feb 28, 2010

I've got my own version of these in the crock pot right now.
jpsluis

Feb 28, 2010

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.