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.) or Chuck Roast
2 cups beef broth
1 large onion, chopped
1 envelope Good Seasons Italian Dressing Mix
1 cup mild banana peppers
1/4 cup banana pepper juice from jar 

Shredded 4 cheese Mozzarella blend
Italian rolls

Season roast on both sides with salt and pepper.  Brown roast on both sides in 1 Tbsp. olive oil. Place roast in slow cooker.  Saute onions in same pan scraping up brown bits.    In a small bowl mix together beef broth and Italian Dressing Mix. Pour over roast.  Top with sauteed onions and peppers and juice.  Cook on HIGH for 6 hours or on LOW 7 to 8 hours.  Let meat rest about 30 minutes.  Chuck Roast can be shredded an rump roast should be sliced thin.

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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