Monday, July 30, 2012

Crock Pot Italian Beef Sandwiches

Once again, you will hear my profess my love for my slow cooker (a.k.a. Crock Pot).  Am I starting to sound like a broken record yet?  If you don't own one, you really should get one.  It's not an expensive investment.  You can get one at Wal-Mart these days for around $20-$25 for a basic model.  And basic is all you really need.  It is the working person's best friend.  It is a Mom's best friend.  It is a tough cut of meat's best friend.  I could go on and on about the benefits of having one. You don't have to crank up your oven in the summer and make your house warmer.  Or maybe you don't even own an oven - this will help you cook all kinds of meals.  You can even make desserts in the Crock Pot!  This is a friend that will never let you down unless you don't put enough liquid in it while it's cooking and it dries out and gets all hard and crusty on you.  But if you do it right - that won't happen.  I'm taking a fairly inexpensive and tough cut of meat - like this rump roast here - and with the magic of the slow cooker,  it's gonna get tender and juicy.  We're gonna turn this rump into righteousness.
Ingredients:
1 (3-4 lb.) Rump Roast (can use Chuck or Round Roast)
1 packet dry Italian Dressing
1/2 (16 oz.) jar Pepperoncini Peppers
1 (10.5 oz) can beef broth
4-6 slices Provolone Cheese
Sub Rolls


Directions:
Put the rump roast into the Crock Pot.
Rump roasts usually have one side that is all fat. I'll usually put the roast fat side up so the fat will drip down into the meat.  If you are using a Chuck Roast or Round Roast, you won't see that layer of fat.
In a bowl, combine beef broth, dry italian dressing and 1/2 the jar of pepperoncini peppers (including some of the juice).   Use as little or as much of the peppers as you like (depending on how spicy you like it).
Pour this mixture over the rump roast.
Lots of yummy flavors for the meat to cook in.
Cover and cook on low for about 8 hours.
When ready, slice rump roast.
If you are using a chuck roast, you should just be able to shred the meat with two forks.
At this point, I'll trim some of that extra fat off the meat as well.
Place meat back into the juices.
This part is optional, but if you'd like, add a little butter to sub rolls and lightly toast them.
I just toast mine right in my cast iron skillet.
Place sliced meat onto your toasted rolls, making sure you add a few of the peppers on there too.  Add a slice or two of provolone cheese on top and serve.
Enjoy!
Printable Recipe Here


30 comments:

Rosemary said...

These kinds of sandwiches are my "go-to" meal when we have a slew of company or when I just want an easy day! You can't sing the praises of the slow cooker enough for me!

Ellen B Cookery said...

This looks so simple and delicious!

jen said...

Yummmmmy! Can't wait to try this!!

Joe Todd said...

Neat blog.. I'll be back

Anonymous said...

I've got to try this it looks wonderful. I will do anything with a crock pot to keep from heating up the house. Love your site. Thanks

JMD said...

My BFF is my crockpot. Especially when it is 106 outside w/78% humidity and our AC hasn't quit running in weeks.

kellisretrokitchenarts said...

I love this recipe! The addition of the peperocini (sp) peppers - would have never thought of it and I will add those next time because we love them at this house - even Mr. Picky-eater!

Anonymous said...

when u toast the rolls add a touch of garlic butter.They are awesomme

Anita at Hungry Couple said...

That looks delicious!

Colby said...

Listen, I've just spent the whole day reading your blog -- the laundry can wait, you're awesome! Great blog, great recipes! Just followed you on Pinterest, too! Can't wait to try all your recipes! So glad I found you!

The Country Cook said...

Thank you so much for the sweet comments everyone!! Thank you Colby - who needs clean laundry anyway?? lol

Bree Kibler said...

This is in the crock pot now and smells awesome!!! Cant wait to try it!

Andrea {From the Bookshelf} said...

I can't wait to try this!!

Savory Sweet said...

Hi Brandie ~ One of my friends from work gave me an old Crock Pot about a year ago, and although I've only heard good things, your introduction in the beginning of this post really motivates me to try it out!! Thanks!!

~Jasmine

Erin L said...

I made this last night with a few changes just stuff I already had like italian hot peppers instead of pepperocini's. We enjoyed it today and it is so delicious, as usual!

Alexis Franzi said...

Brandie,

Our readers over at Mr. Food LOVE new slow cooker recipes and this one is right up their alley! We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you're interested, check out our contest page for more details. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest

Anonymous said...

I can't remember how I cam across you, but I am sure glad I did! Another GREAT recipe! Thx for sharing!!

T.Sharpe said...

Have this in my Crock now...kitchen is smelly yummy :)

dalee041790 said...

I make this often with a chuck roast and it's out of this world good and so easy

Debra Kapellakis said...

mouthwatering

Kalamity Kelli said...

Um.........oh yeah, I'm making this today. Going to the freezer right now. Thank goodness for the defrost button on the microwave!

vickie said...

I added thinly sliced onion and sliced up some mushrooms and it was great

Angela said...

This was delicious! Instead of jarred peppercinis ( all I could find were ones with food coloring in them) I cut up 2 banana peppers....I think I've found my new favorite food blog!!!!! Thank you xoxo

Noel Jr said...

Gosh, I'm about to die for this!

For me, I'll add little sliced onion, mushroom and broccoli, YUMMY!

Billie Dhooghe said...

I absolutely love the recipes I've tried from your postings and this one fits right in with the quality of all the others! Our two teenage boys didn't make a peep during dinner and my husband LOVED them. As a mom of two teenage boys and the wife of a man who works outside all year around, I am always looking for new recipes to try in order to change up the same ole boring stand-bys while continuing to stick to m budget and fill their eager stomachs. Your recipes never break the bank and always satisfy! Once again, Thank you CC!!

Anonymous said...

Is it wrong that I am already drooling & looking forward to TOMORROW'S dinner?? Bought the ingredients today & will be making this for the first time tomorrow. I have NO doubt that it will be fantabulous, as is everything I have made from your site. Thank you for posting awesome, easy to make recipes! SO glad I stumbled upon your blog!

Kalamity Kelli said...

These rock and rock and rock! I have made this many times over the last year and you just can't go wrong with this recipe!

Carissa said...

Made this last night using a round roast (on sale this week -- yay!). It was a 4 pounder and about $16. I cooked it for exactly 8 hrs and wished I'd have gone maybe an hour shorter. Flavor was FABULOUS and the meat had a nice kick to it but wasn't as spicy as I feared it'd be (my 17 yr. old daughter can be a bit of a wimp ;-); it was a tiny bit dry but was exceedingly tender. With about 4 hours to go I added a large white onion cut into rounds, which were great on the sandwiches, too.
I'll absolutely make this again, being mindful when those beautiful roasts are on sale so I've always got one in the freezer. This crock pot dinner allowed my husband and I to go wine tasting and come home with a very short "to do" list for dinner. Salad prep & roll prep and we were done! Loved it!

Anonymous said...

Love Love Love this site! This is a GREAT recipe....I have also made it with a Pork Roast...(instead of beef broth...I used a pkg. of brown/mushroom gravy mix and 1 cup of water). The pepperoncinis and pkg. of Italian dressing really make either roast taste so good!

Anonymous said...

Going to put this on the menu---looks easy and I know the family would love it.