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.

Slow Cooker Italian Beef for Sandwiches
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.

  • Preparing Time: 30 minutes
  • Total Time: 4 hours
  • Served Person: 10
  • 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.

I'm a busy mom of two, and I'm always looking for easy and delicious recipes that I can make for my family. This slow cooker Italian beef recipe is one of my favorites. It's so simple to make, and the beef is always so tender and flavorful. My family loves it served on crusty rolls with roasted sweet peppers. Yum!

Here's how I make it:

1. I start by combining water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. I stir it well and bring it to a boil.

2. Next, I place the roast in the slow cooker and pour the salad dressing mixture over the meat.

3. I cover the slow cooker and cook the beef on Low for 10 to 12 hours, or on High for 4 to 5 hours. When the beef is done, I remove the bay leaf and shred the meat with a fork.

4. Finally, I serve the beef on crusty rolls with roasted sweet peppers. My family loves it, and I know yours will too!