Strange title, I know. But keep reading – it will make sense. I promise!
So, if this is Tuesday, it must be crock pot day. Yep, another of those cooks itself recipes. This recipe was inspired by a recipe I found on allrecipes.com. Yep, I tweaked it a bit right out of the gate, and I am oh so glad I did.
The original recipe called for water. One of the biggest objections I have to slow cooker/crock pot recipes is that things tend to taste watered down. By their very nature, crock pots add condensation to whatever is cooking in the pot. Although well-seasoned, water is still water. I wanted my roast to have a strong beefy flavor, so the first change I made was to ditch the water for beef broth. A can is all you need.
The second change I made was to replace the onion salt with onion powder. I’ve got salts from all around the world, but I don’t stock my spices with onion salt or garlic salt. The recipe already called for salt, why add more? Besides, Organic Onion Powder has a full oniony (is that a word?) flavor.
Finally, I ditched the chuck roast for a leaner cut of beef – top sirloin. When roasting a roast, that fat helps to keep the meat moist and gives a beautiful crust. Since this roast was going to slow cook in beefy juices, there was no need to add fat to the mix. Okay, so the leaner cut of beef also meant a little more cost to the overall meal, but I felt it was worth the extra money. If your roast comes all tied up, simply remove the butcher twine prior to cooking. That way the meat can soak in all those wonderful flavors as it falls apart.
When I came home, my kitchen smelled wonderful. The roast was dark and tender, cooked to perfection. As I took the meat from the pot, I realized that the juices were packed with flavor – perfect for using as a dip. So I made my Italian Roast Beef Sandwiches with a French Dip flare. Man oh man – it was so delicious! The only sounds at dinner tonight were lots of “yums” as we savored every moist morsel.
Yep, this was one good sandwich!
Slow Cooker Italian Roast Beef Sandwiches
For The Roast Beef
2 Cups Beef Broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (3 1/2 lb) Boneless Beef Roast (Sirloin or other lean roast)
Combine beef broth, seasonings and salad dressing mix in a saucepan. Stir well, and bring to a boil. Remove from heat, toss in the bay leaf and set aside.
Place roast in slow cooker, and pour the well-seasoned beef broth mixture over the meat.
Cover, and cook on Low for 10 to 12 hours. Once roast is fork-shredding tender, carefully from pot (it will come out in chunks) and place onto a cutting board.
Empty juiced from crock pot into a large bowl, fish out bay leaf, discard and set juice aside.
Shred roast beef with two forks. Return shredded meat to crock pot, moisten with juice and keep warm until ready to use.
For the Sandwiches
1 Package Italian Style Steak Rolls
Melted Butter or Olive Oil for Rolls
Butter for Onions
1 Onion, thinly sliced
Whole Pepperoncini Peppers, if desired
Grill onions in a skillet with a little butter until tender and just beginning to brown, about 15 minutes.
Split rolls open, brush with a little olive oil or melted butter and toast.
Top rolls with shredded meat, onions and peppers.
Ladle juice into small ramekins dishes and serve alongside sandwiches for that French Dip flare.