Thirteen years of marriage, and I have never made Italian Beef Sandwiches. Yesteryears Meats and Catering always has a food booth at the Jasper County Fair. I always look forward to having their Italian Beef. It was time I tried to make it myself, we have a few more months to wait until the fair! This is a really easy recipe, I am not sure why I waited this long!
I found brat buns at the local store that were the perfect size for Italian Beef Sandwiches.
CROCKPOT ITALIAN BEEF SANDWICHES
1.5 lb. rump roast
1 16 oz jar of Mezzetta Pepperoncini Peppers
1 48 oz jar of Swanson Beef Broth
Use a roaster and set rump roast in roaster. Add salt and pepper and 48 ounces of beef broth. Cook until done. Remove from roaster and wait until it's cool enough to shred. Set into a Crock-Pot and add peppers. Set on low for 2 more hours. Serve on sandwich buns, top with mozzarella cheese if desired.
Print Recipe
These look great!
ReplyDeleteI'm a new visitor and follower!
Thank you very much! Thank you for stopping by!
ReplyDeleteLooks great! I love crockpot recipes. Thanks for joining the February Country Fair Blog Party!
ReplyDeleteLaurie - Country Link
Has anyone tried putting in sliced up bell peppers and onions? If so, how did it come out?
ReplyDeleteI think bell peppers and onions would work great if your family prefers that over the peppers! Enjoy! Thanks for stopping by!
ReplyDeleteWhat temperature do you set the roaster at? Or can you cook it in the crockpot? I mean the rump roast.
ReplyDeletePerhaps a bit more detail regarding the initial cooking of the roast? I just don't feel that "cook until done" is a helpful recommendation for your readers.
ReplyDeleteGreat question Sarah! Rump roasts 2.5 - 4 pounds should be at an internal temperature of 325. Use a meat thermometer to ensure it is cooked thoroughly. If I use a crock pot, I use the high setting. If I use a roaster, 275 - 300 degrees.
ReplyDelete