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Italian Shredded Beef Sandwiches

Everyone loves these easy shredded beef sandwiches! For extra pizzazz, top with provolone cheese and banana pepper rings. —Margie Williams, Mt. Juliet, Tennessee
  • Total Time
    Prep: 15 min. Cook: 9 hours
  • Makes
    12 servings

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

  • 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.
  • 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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Reviews

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Average Rating:
  • Kris Hodges
    Mar 22, 2015

    This was very good. I halved the recipe and put the beef in the slow cooker @ 10 p.m. and went to bed. I turned it off at 9 a.m. and removed the beef to a bowl to cool so I could shred it. We ate it for Sunday early dinner in hoagie buns. He put Sweet Baby Ray's Sweet & Spicy BBQ sauce on his. I put a slice of provolone on mine and heated it up in the toaster oven. We both loved it. I put half the cooked beef in the freezer for another "roast beef" dinner or more shredded beef sandwiches. I will make this again and again!

  • Miki1969
    Mar 26, 2014

    Made this tonight for dinner, very easy. Cooked it 6 hrs on low, then added about 4 oz of sliced pepperoncinis and turned up to hi for 2 1/2 hr.Turned out wonderful.

  • mabelle2681
    Jan 4, 2014

    This is a recipe I found a while ago and I make it often. The only change that I've made is that instead of the au jus mix and water I use a can of beef consomme and 1 cup of water.

  • plummerbuilt
    Mar 19, 2013

    No comment left

  • dohagan
    Oct 19, 2012

    No comment left

  • japroscia
    Sep 19, 2012

    No comment left

  • loraleek
    Sep 10, 2012

    No comment left

  • TeresaWitt
    Jun 3, 2012

    Very easy and delicious! I added a slice of Swiss and some banana peppers to my sandwich...yummy!