Shredded Italian Beef Sandwiches #SupperClubSaturday

This Italian Beef Sandwich starts with rump roast slow cooked until fork tender in Italian seasonings.  Then it is shredded and placed back into the juices until you are ready to make the sandwiches, served with the au jus for dipping.

It's time for Supper Club Saturday................

Sue of Palatable Pastime invites us to join her on the first Saturday of each month posting a recipe that we have enjoyed.  I made this sandwich to pair with an Organic Italian Wine for our Italian Food Wine and Travel Group.  More about that in a moment.  Right now let's take a look at the other recipes being shared today........ 

• Chocolate Chip Brownie Cookies  by Patyco Candybar
• Hunter Beef Roast by Sneha’s Recipe
• Menestra de Lentejas/Ecuadorian Lentil Stew by Magical Ingredients
• Shredded Italian Beef Sandwiches by A Day in the Life on the Farm

You can read all about this pairing in my Ziobaffa post shared Thursday.  Then, should you be reading this early enough you can join us for Twitter Chat as we discuss the wines we opened for this Organic Italian Wine event.  We are meeting at 11 AM ET and you will find us by following #ItalianFWT.  We love having guests.

This sandwich is just like a French Dip but using Italian herbs and seasonings and Mozzarella cheese to make it an Italian Dip.  It was a nice change of pace and I used the leftovers to make Tacos the following Tuesday, topping them with my Homemade Giardiniera for a little Italian/Mexican fusion.  So much fun.

Entrees, Beef, Sandwiches, Slow Cooker, Crock Pot,

Entrees, Beef

Italian Fusion

Yield: 8-10 sandwiches

Author: A Day in the Life on the Farm

Shredded Italian Beef Sandwiches

This Italian Beef Sandwich starts with rump roast slow cooked until fork tender in Italian seasonings. Then it is shredded and placed back into the juices until you are ready to make the sandwiches, served with the au jus for dipping.

Prep time: 15 MinCook time: 10 HourTotal time: 10 H & 15 M

Ingredients

• 1 vidalia onion, sliced
• 1 (3 lb) rump roast
• salt and pepper, to taste
• 4 c. beef broth
• 1 T. Italian Herb Mixture
• 2 cloves garlic, minced
• 1 packet dry Italian dressing mix
• 1 bay leaf
• 8-10 Hoagie Rolls
• 8-10 slices Mozzarella Cheese

Instructions

1. Place the onions in the crock of a slow cooker. Season the roast with salt and pepper and place on top of the onions.
2. Combine the broth, herbs, dry dressing mix, and garlic. Pour into the crock. Add bay leaf.
3. Cover and cook on low for 8-10 hrs. Remove roast to a cutting board, strain the solids from the broth and return to the slow cooker.
4. Remove netting from the roast and shred. Return to the slow cooker to rewarm in the broth.
5. Split the rolls and place, cut side up, onto a baking sheet. Place under a broiler until lightly toasted, add a slice of cheese to the bottom of each roll and return to broiler for another minute, until melted.
6. Divide the beef onto the rolls and serve with au jus for dipping.

Nutrition Facts

Calories

234.56

Fat (grams)

12.97

Sat. Fat (grams)

6.21

Carbs (grams)

13.61

Fiber (grams)

1.03

Net carbs

12.58

Sugar (grams)

3.85

Protein (grams)

15.85

Sodium (milligrams)

938.69

Cholesterol (grams)

44.13

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BBQ Beef Sandwiches

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Property of A Day in the Life on the Farm