These were pretty good. We didn't use the pickled vegetables but added some sauteed onions to fill them out a little bit. The jus is so tasty and the meat so tender. I loved how quickly this came together. We marinated it the night before in the slow cooker pot (put it in the refrigerator) and then just threw it in the cooker in the a.m. So easy!
Italian Beef Sandwiches
If you can't find Italian rolls, substitute a sturdy bread that will soak up the juices in this moist, delightfully messy sandwich.
More From Cooking Light
- Calories: 386
- Fat: 11.3g
- Saturated fat: 3.4g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 1.2g
- Protein: 39.4g
- Carbohydrate: 29.2g
- Fiber: 1.8g
- Cholesterol: 102mg
- Iron: 5.4mg
- Sodium: 479mg
- Calcium: 52mg
- 1 teaspoon dried Italian seasoning
- 1 teaspoon crushed red pepper
- 1 (2 1/2-pound) rump roast, trimmed
- 1 (14-ounce) can fat-free, less-sodium beef broth
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1 cup coarsely chopped green bell pepper (about 1 medium)
- 8 (2-ounce) Italian rolls
- Giardiniera (pickled vegetables), chopped (optional)
- 1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.
- 2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.
- 3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.
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