Tuesday, October 7, 2014

Italian Beef Dip Sandwiches

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I know I've said it a million times but I LOVE pot roast!  There I said it again :)

I think it's because of how versatile this cut of meat is and all the delicious ways I can cook it that makes me love it so much.

Besides actual "Pot Roast" with potatoes and carrots, etc.  I love to make it into shredded beef such as Authentic Shredded Mexican Beef or Chili Colorado Burritos but my new favorite is Italian Shredded beef ~ Oh Yum!

So dust off those slow cookers and get to cooking!

Here's what you need:

2-1/2 pound boneless chuck roast
1 Tbs. canola oil
1 yellow onion, diced
6-8 mushrooms, sliced
2 garlic cloves sliced
1 pkg.(dry) good seasonings Italian dressing mix
2 Tbs. Worcestershire sauce
2 Tbs. soy sauce (low sodium)
2 cups beef stock
salt and pepper
sandwich rolls
shredded Monterey Jack Cheese

Salt and pepper the whole roast and sear it on high in canola oil.
Add the onions and mushrooms and saute for a minute or two.  You can remove the meat or like I did, just hold it to the side with tongs.
Add the seasoning pack, Worcestershire, soy, and beef stock to the crock pot and stir to combine then put the roast back in on top of the veggies.
Turn on high, cover, and cook for 6-8 hours.

Remove the meat from the pan and shred with 2 forks, being careful because the meat is hot.
Toast sandwich rolls on a sheet pan on the middle rack in the broiler for 5-7 minutes or until golden and keep an eye on them because they go from not toasted to really toasted in seconds.
Stack with shredded meat and cheese and serve with a bowl of dipping sauce (the sauce you cooked it in)
If you want the cheese melted put it back under the broiler for a minute or two. Otherwise just serve with dipping sauce
Mmm mmm the best shredded beef sandwich ever!

Serves 6 or so


Here's the handy printable - Italian Beef Dip Sandwiches

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