Slow Cooker Italian Beef for Sandwiches

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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.

Modified from: Slow Cooker Italian Beef for Sandwiches

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12 h 15 m servings
Serving size has been adjusted!

Original recipe yields 10 servings



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  1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
  3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork. (Option - last hour of cooking shred and add back to pot with pepperoncini).
  4. Optional Toppings: sauteed mushrooms,red onion,sliced pepperoncini,sliced roasted red peppers.



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