Italian Beef Sandwiches

Teresa Blackburn
  • Yield: 12 servings


1-- (3-pound) boneless beef chuck roast
1teaspoon Italian seasoning
1/4teaspoon cayenne pepper
1/4teaspoon pepper
1/4cup water
16ounces sliced or whole pepperoncinis, undrained
1medium sweet red pepper, julienned
1medium green pepper, julienned
1clove garlic, minced
1-- (2-ounce) packet reduced-sodium onion soup mix
2tablespoons Worcestershire sauce
2-- (1-pound) loaves Italian bread, cut into halves lengthwise


  1. Cut roast in half; place in a 5-quart slow cooker. Sprinkle with  Italian seasoning, cayenne and pepper. Add water. Cover and cook on HIGH 4 hours or until meat is tender.
  2. Remove roast; shred meat with two forks and return to the slow cooker.
  3. In a large bowl, combine the pepperoncinis, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on HIGH 1 hour longer or until peppers are tender.
  4. Spoon beef mixture over the bottom halves of bread; replace bread tops. Cut each loaf into 6 sandwiches.

Nutritional Info *per serving

  • Calories 381
  • Fat 7g
  • Cholesterol 50mg
  • Sodium 1294mg
  • Carbohydrate 43g
  • Fiber 2g
  • Protein 32g