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Ingredients
Servings:12
16ozpepperoncini peppers
14 1/2ozdiced tomatoes
1onion
1/2cupwater
2Italian salad dressing seasoning packets
1tspdried oregano
1/2tspgarlic powder
3 1/2lbbeef rump roast
12Italian rolls
Nutrition Facts
Per serving
Calculating nutrition...
Instructions
- 1
Build the cooking liquid
In a bowl, mix the pepperoncini (with juice), diced tomatoes (with juice), chopped onion, water, Italian dressing mix packets, oregano, and garlic powder.
- 2
Slow cook the roast
Place the roast in a 5- or 6-quart slow cooker and pour the pepperoncini mixture over the top. Cover and cook on low for 8-10 hours, until the meat shreds easily.
- 3
Shred and serve
Remove the roast and let it cool slightly. Skim the fat from the cooking juices, then shred the beef with two forks. Return the beef and juices to the slow cooker to heat through. Pile onto rolls and serve.
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Sunday Prep Italian Beef Sandwiches
Created by: SundayPrepCo
Prep Time: 15m
Cook Time: 8h
Servings: 12
Ingredients
- 16 oz pepperoncini peppers
- 14 1/2 oz diced tomatoes
- 1 onion
- 1/2 cup water
- 2 Italian salad dressing seasoning packets
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 3 1/2 lb beef rump roast
- 12 Italian rolls
Instructions
- Build the cooking liquidIn a bowl, mix the pepperoncini (with juice), diced tomatoes (with juice), chopped onion, water, Italian dressing mix packets, oregano, and garlic powder.
- Slow cook the roastPlace the roast in a 5- or 6-quart slow cooker and pour the pepperoncini mixture over the top. Cover and cook on low for 8-10 hours, until the meat shreds easily.
- Shred and serveRemove the roast and let it cool slightly. Skim the fat from the cooking juices, then shred the beef with two forks. Return the beef and juices to the slow cooker to heat through. Pile onto rolls and serve.
Notes & Tips
This is the definition of a Sunday dump-and-go recipe — 10 minutes of prep, then the slow cooker does the rest. Make it Sunday and you've got sandwich filling for the whole week. Keeps in the fridge for up to 4 days in an airtight container with its juices (the juices keep it from drying out when you reheat). It also freezes beautifully — portion into freezer containers with extra juice and it'll keep for a couple months. Reheat gently in a saucepan with a splash of water or broth, stirring occasionally. I like to portion the meat separately from the rolls so lunches don't get soggy — toast the roll, pile on hot beef, add provolone if you've got it.