So of course the first things we sell out of every summer are steaks and burger. And then… it’s time to get creative with the other cuts we have! Roasts can seem like more of a winter comfort food, but they also make a great summertime easy cook meal.
I got this recipe ages ago off a slow cooker email list. You know, back in the olden days of the Internet. Because my kids certainly wouldn’t know what a list-serve is. Either I’m a real old fogey, or a huge nerd. Either way.
This super easy recipe is perfect for summer – quick to throw together, doesn’t heat up the kitchen, cooks all day while you’re at work. Just sauté some onions and peppers to go with it and you’re good to go!
You can use any beef roast with this recipe. Chuck & arm roasts are cheaper, you just have a bit more waste because of the bone and a little more fat. Rump & sirloin tip roasts are boneless and have less fat, so they’re a little easier to shred and you’ll get more servings per pound. No matter what, delicious!
Italian Beef Sandwiches
3-5 pound beef roast
3 cups water
1 package Italian salad dressing mix
1 teaspoon each salt, pepper, oregano,basil, onion powder, and garlic powder
Place roast in crockpot. Mix water with all seasonings and pour over roast. Cover and cook on low 6-10 hours. Remove meat, allow to cool slightly, and shred with 2 forks, discarding any fat and bone. Return shredded meat to broth in crockpot and cook on high until heated through, 15-30 minutes.
Serve on hoagie rolls, top with sautéed onions and peppers, and mozzarella cheese.