Slow Cooker Italian Beef for Sandwiches
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
- Carbohydrate 0.497257924255886 g
- Cholesterol 0 mg
- Fat 0.0251195487015487 g
- Fiber 0.177022549128399 g
- Protein 0.108684965367015 g
- Saturated Fat 0.00546663332907733 g
- Serving Size 1 1 serving (72g)
- Sodium 3.64673833571351 mg
- Sugar 0.320235375127487 g
- Trans Fat 0.00418549871524472 g
- Calories 2 calories
Step-by-step
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
The ingredient list alone conceals the chemical transformation occurring within the slow cooker. Five pounds of rump roast require sustained low heat to convert tough collagen into gelatin, a process that relies entirely on moisture retention and time rather than intense thermal energy. Dried herbs and packaged seasoning mixes supply a high concentration of sodium and dehydrated aromatics, which penetrate the exterior muscle fibers while the interior remains neutral.
Managing Liquid and Seasoning Variations
Substituting fresh herbs for dried varieties alters the moisture balance and flavor extraction rate. Use a three-to-one ratio when converting dried herbs to fresh, keeping in mind that fresh soft herbs like parsley and basil degrade rapidly under prolonged heat. If replacing the packaged Italian dressing mix with individual spices, ensure the blend includes powdered garlic, onion, and a citric acid source to mimic the commercial acidity.
- Monitor internal liquid levels to prevent scorching during the final two hours of cooking.
- Shred the beef only after the internal temperature drops below 160 degrees Fahrenheit to retain intra-muscular moisture.
- Store shredded meat submerged in its strained cooking liquid for up to four days in the refrigerator.
