Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Slow Cooker Italian Beef for Sandwiches
This recipe focuses on a slow-simmered beef roast cooked in a seasoned broth with tangy pickled peppers until it is melt-in-your-mouth tender. Designed to be shredded and served on crusty rolls, the meat absorbs all the herbaceous and slightly spicy flavors of the liquid. It’s a fantastic set-and-forget meal for parties or a busy family dinner.
This recipe focuses on a slow-simmered beef roast cooked in a seasoned broth with tangy pickled peppers until it is melt-in-your-mouth tender. Designed to be shredded and served on crusty rolls, the meat absorbs all the herbaceous and slightly spicy flavors of the liquid. It’s a fantastic set-and-forget meal for parties or a busy family dinner.
Ingredients
- 1/2 cup Water
- 1/4 tsp Salt
- 1/4 tsp Black Pepper, ground
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/4 tsp Onion Salt
- 1 tbsp Parsley
- 1/2 tsp Garlic Powder
- 1 leaf Bay Leaf
- 2 tbsp Italian Salad Dressing Mix
- 45.33 g Rump Roast
Instructions
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
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