Mom's Italian Beef Sandwiches |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 16 |
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My mom made the best Italian beef. Iâve added to it over the years, but itâs still her recipe. She made this for family reunions, and there were never leftovers. Now I make it for myself and freeze it in single-serving sizes. It makes a quick and easy meal as a sandwich or served over noodles.Mary Mcvey, Colfax, North Carolina Ingredients:
1 boneless beef rump roast or bottom round roast (2 pounds), halved |
1 boneless beef chuck roast (2 pounds), halved |
1 beef sirloin tip roast (1 pound) |
2 tablespoons canola oil |
2 cups water |
1 medium onion, chopped |
4 garlic cloves, minced |
2 envelopes italian salad dressing mix |
1 envelope zesty italian salad dressing mix |
1 envelope (0.87 ounce) brown gravy mix |
1 to 2 tablespoons crushed red pepper flakes |
1 tablespoon italian seasoning |
2 teaspoons worcestershire sauce |
16 hoagie buns, split |
sliced provolone cheese, optional |
giardiniera, optional |
Directions:
1. In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with two forks; add to bowl. Cool. Transfer to freezer containers. Freeze for up to 3 months.
3. To use frozen meat: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired. Yield: 16 servings.
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