You've heard of French Dip Sandwiches - here's a slightly different version that is great to start before you head off to work, so that it's ready for when you get home. This is perfect for potlucks or church dinners. This recipe is similar to one given to me by a lady at work. Thanks, MM for the original recipe.
Italian Beef Sandwiches
Ingredients:
3-4 pound beef roast
pepper
3 beef bouillon cubes or 1 Tbsp beef base (for soup)
1 - 16 oz jar mild banana pepper rings - do not drain
1 - 12 oz package of bell pepper and onion mix (frozen - sometimes called a stir fry mix)
1 medium onion, sliced into 1/4 inch half rings
2 cloves garlic, minced
1 pound sliced mushrooms
1/2 tsp italian herb seasoning
2 pkgs Good Seasons Italian Dressing Mix
1 - 12 oz bottle dark beer*
Directions:
Season roast with pepper (no need for salt since you're using bouillon cubes). Put everything listed in the slow cooker. Cook 10-12 hours on low. Slice, shred or tear apart. Serve on hoagie/sub rolls (they stand up better to the juicy goodness) and serve with some of the liquid for dipping.
Servings: about 12.
*You can substitute 1 1/2 cups beef broth or stock for the beer and bouillon cubes.
Oven Directions:
Bake in a preheated 350°F oven for 3 to 4 hours.
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