ROD Italian Beef Sandwiches
I cannot take credit for this recipe. We have made it before and received it (recipe) from a friend and then we saw it again in the American Profile Magazine that comes with the WI Dells newspaper. We will just eat the meat and peppers and maybe dip a small piece of bread into the gravy.
1 3# boneless beef chuck roast (Ihad to get a round bone pot roast)
1 teas Italian seasoning
1/4 tea cayenne pepper
1/4 teas pepper
1/4 cup water
16 ounces sliced or whole pepperoncinis (undrained - I got mine at an ethnic market)
1 med bed bell pepper, julienned
1 med green bell pepper, julienned
1 garlic clove, minced
1 envelope reduced-sodium onion soup mix
1 tbls Worcestershire sauce
2 loaves Italian bread, cut into halves lengthwise
1. Cut roast in half, placed in a 5-quart slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high heat 4 hours or until meat is tender.
2. Remove roast; shred meat with two forks and return to the slow cooker.
3.Iin a large bowl, combine the pepperoncinis, peppers, garlic, soup mix, and Worcestershire
sauce; pour over meat. Cover and cook on high heat 1 hour longer or until peppers are tender.
4. Spoon beaf mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6
sandwiches.
12 servings.
Nutrition facts per serving 381 cal, 7g fat, 50mg cholesterol, 1294mg dodium, 43g carbs 2g fiber, 32g protein.
You can go on the website for American Profile - they have a lot of great recipes. Many are not WLS friendly but might be great to serve your family, take to a party or share. americanprofile.com You can also see a picture of the finished product.
1 3# boneless beef chuck roast (Ihad to get a round bone pot roast)
1 teas Italian seasoning
1/4 tea cayenne pepper
1/4 teas pepper
1/4 cup water
16 ounces sliced or whole pepperoncinis (undrained - I got mine at an ethnic market)
1 med bed bell pepper, julienned
1 med green bell pepper, julienned
1 garlic clove, minced
1 envelope reduced-sodium onion soup mix
1 tbls Worcestershire sauce
2 loaves Italian bread, cut into halves lengthwise
1. Cut roast in half, placed in a 5-quart slow cooker. Sprinkle with the Italian seasoning, cayenne and pepper. Add water. Cover and cook on high heat 4 hours or until meat is tender.
2. Remove roast; shred meat with two forks and return to the slow cooker.
3.Iin a large bowl, combine the pepperoncinis, peppers, garlic, soup mix, and Worcestershire
sauce; pour over meat. Cover and cook on high heat 1 hour longer or until peppers are tender.
4. Spoon beaf mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6
sandwiches.
12 servings.
Nutrition facts per serving 381 cal, 7g fat, 50mg cholesterol, 1294mg dodium, 43g carbs 2g fiber, 32g protein.
You can go on the website for American Profile - they have a lot of great recipes. Many are not WLS friendly but might be great to serve your family, take to a party or share. americanprofile.com You can also see a picture of the finished product.
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