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Simple Italian Beef Sandwiches

“These sandwiches are fork-tender, mouthwatering good, and so easy to fix. They always get rave reviews!” Cher Schwartz - Ellisville, Missouri
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    12 servings

Ingredients

  • 1 beef rump roast or bottom round roast (3 pounds)
  • 3 cups reduced-sodium beef broth
  • 1 envelope Italian salad dressing mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 1 large onion, julienned
  • 1 large green pepper, julienned
  • 4-1/2 teaspoons olive oil
  • 12 hamburger buns, split
  • 12 slices reduced-fat provolone cheese

Directions

  • Cut roast in half; place in a 4-qt. slow cooker. Combine the broth, dressing mix and seasonings; pour over meat. Cover and cook on low for 8 hours or until tender.
  • Remove roast; cool slightly. Skim fat from cooking juices; reserve 1 cup juices. Shred beef and return to slow cooker. Stir in reserved cooking juices; heat through.
  • Meanwhile, in a large skillet, saute onion and green pepper in oil until tender.
  • Using a slotted spoon, place beef on bun bottoms; layer with cheese and vegetables. Replace bun tops.
Nutrition Facts
1 each: 346 calories, 12g fat (5g saturated fat), 79mg cholesterol, 707mg sodium, 25g carbohydrate (5g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fat.

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