Tuesday, November 6, 2012

Italian Beef Dip Sandwich - Pot Roast Style-Crock Pot

Turn everyday pot roast into the best beef dip sandwich!  If you make it the day before, you can slice the roast very thin for the most tender beef.

1 boneless beef bottom rump roast (about 4 lbs.)
1 can beef broth
1 can beer
1 cup water
1 envelope Onion Soup Mix
1 qt. homemade onion soup
1 pkg. Italian Dressing mix
1/4 cup cider vinegar
1 clove garlic, minced
1 tsp. oregano
Shredded 4 cheese Mozzarella blend
Italian rolls

Place roast in slow cooker.  In a medium bowl, mix together beef broth, beer, water, onion soup mix, Italian Dressing mix, cider vinegar garlic and oregano.  Pour over roast.  If using homemade onion soup, add Italian Dressing mix, cider vinegar, garlic and oregano.  Cook on HIGH for 6 hours or on LOW 7 to 8 hours.

Transfer the meat to a cutting board and let cool for about 30 minutes.
Slice as thinly as possible.
Toast rolls, place a layer of mozzarella cheese on one portion of roll.
Top with hot, sliced beef.
Top with sweet or hot peppers.
Dunk in hot au jus - use both hands and go to town!

If made the day before, reheat beef slices in au jus until hot.


  1. These type sandwiches are sooooo good! I like the addition of vinegar in the second one, also like that you used a rump roast:@)

  2. This looks so delicious, Patti. I tried to make a beef roast in the crock pot but it came out dry. I need to follow your recipe! xo

  3. Yum! Now I am starving! Ha! Can't wait to try this one :)


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