Crockpot Italian Beef Sandwiches
Source of Recipe
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(serves 8 - 12)
3 to 4 lb. boneless beef roast
1 envelope dry onion soup mix
3 Tablespoons oregano
3 Tablespoons basil
1 cup water
8 to 12 Italian rolls (or other sandwich rolls)
Brown the roast on all sides in butter in a skillet or Dutch oven.
Place the browned roast into a crockpot. Sprinkle the onion soup
mix, the oregano and the basil over the roast, then pour the water
over all. Place the lid on the crockpot and turn it to High until
steam condenses on the inside of the lid. Set the temperature to
Low and cook for 8 hours or overnight, or set the temperature to
AutoShift and cook for 5-6 hours, or until beef is fork-tender.
Remove the beef to a large bowl and shred apart with two forks.
Strain the broth from the crockpot and discard the bits that gather
in the strainer. Make sandwiches with the shredded beef and the
Italian rolls and serve the strained broth for dipping.
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