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Linda’s Italian Beef Sandwiches
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Description
This makes a very flavorful sandwich. My family loves it.
Ingredients
- 4 pounds Chuck Or Rump Roast -- Trimmed Of Fat (3-4 Lbs.)
- 1 package Dry Good Seasons Zesty Italian Salad Dressing Mix
- 2 cups Beef Broth -- Approx. (1 1/2 To 2 Cups, I Use Better Than Bouillon But A Low-sodium Beef Broth Would Also Work Well)
- ½ jars Pepperoncini Peppers (use About 8 Ounes PLUS The Juice)
- 2 teaspoons Italian Seasoning
- Fresh Ground Pepper, Garlic Powder, Etc. -- Optional
- Favorite Cheese (cheddar, Colby/jack, Mozzarella, Provolone, Etc.)
- Kaiser Rolls (or Other Sturdy Sandwich Rolls)
- Sauteed Onions, Green Peppers, And Mushrooms -- Optional
Preparation
Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a West Bend slow cooker).
When meat is done, shred it and put back in its juices.
Serve on warm kaiser buns (toast if desired). Top with favorite cheese–cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted.
Can also top with sauteed onions, green peppers, and mushrooms if desired.
NOTES : This is a very forgiving recipe. Using more broth will leave you with more juices to dip your sandwich in. You can use less peppers, too. I guessed on how many servings because it depends on how big your roast is.
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6 Comments
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lcarolb58 on 3.13.2011
This is fantastic, and the next best thing to being home in Chicago. I’ve tried many recipes and this is by far the best. Is it the beer? We add garlic butter and toast the buns, and add melted provolone or mozzarella. It is in my crockpot right now.
christiejones on 9.5.2009
My husband (who is Italian and from Chicago) loved this! That is saying A Lot
Thanks
trixiefan on 8.7.2009
I made this for dinner this week. It turned out great and was so easy!
Purplepear on 7.30.2009
Yum, this is a great recipe and so easy!!!
Tizzy on 7.28.2009
This is an awesome recipe. Thanks Linda, I’ve used it for years. I’ve also found if I want to tone it down for the kids, green peppers in place of the Pepperoncini work in a pinch.
We like to serve ours on crusty kaiser rolls topped with provolone cheese, roasted red peppers, and a schmear of roasted garlic. Yum!