Monday, June 1, 2020

# beef # cooking

Crockpot Monday: Italian Beef Sandwiches

Italian Beef Sandwiches:

3 to 4 pound beef rump roast
1 onion, sliced in rings
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise
1 (14.5-ounce) can whole tomatoes (undrained)
1 (12-ounce) bottle beer
8 hoagie rolls
8 slices of mozzarella cheese


Use a 6-quart slow cooker. Put the meat into your crockpot (frozen is okay). Top with sliced onion, and all the dried herbs and spices. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese. (Bake the rolls for 10-12 minutes until it feels toasted and the cheese is melted.)

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