This zesty shredded Italian beef gets incredibly tender with a long, slow cook in the Crockpot. Serve it on toasted buns with melted cheese and spicy peppers for a deliciously easy dinner for a crowd.
PREP TIME 5 minutesminutes
COOK TIME 12 hourshours
TOTAL TIME 12 hourshours5 minutesminutes
YIELD 8servings
Ingredients
3cupswater
1teaspoonsalt
1teaspoonpepper
1teaspoondried oregano
1teaspoondried basil
1teaspoondried parsley
1teaspoongarlic powder
1bay leaf
1(.7oz) packet of dry Zesty Italian-style salad dressing mix
1(5lb) rump roast
For Serving:
Assorted jarred pepperspepperoncini, roasted red peppers, or banana peppers
Sliced American or Pepperjack cheese
Crusty rolls
Instructions
Combine water with all of the seasonings in a saucepan. Stir well and bring to a boil.
Trim the fat from your roast, place in slow cooker. Pour the salad dressing mixture over the meat.
Cover, and cook on Low for 10-12 hours, or on High for 4-5 hours. When done, remove bay leaf and shred the meat with a fork.
To Serve:
Toast your rolls open-faced briefly under the broiler. Lay a single layer of cheese on the toasty bread, top with the beef, and put the pan back under the broiler really briefly for the cheese to melt. Serve with the jarred peppers on the side.
Optional: You can also serve bowls of the hot broth for dunking the sandwiches like a French Dip.