Monday, February 6, 2012

Slow-Cooker Italian Beef Sandwiches

My parents were visiting this weekend and as much as I knew my Dad would want me to make this, I tried out another crock pot sandwich that he said he liked even better!  The meat was tender and delicious with strong italian flavoring and a nice kick from the cayenne.

3 to 4 pound beef rump roast
1 onion, sliced in rings
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon anise (I don't like anise, so I didn't use this)
1 (14.5-ounce) can whole tomatoes (undrained)
1 (12-ounce) bottle beer 
8 hoagie rolls 
8 slices of mozzarella cheese

Use a 6-quart slow cooker. Put the meat into your cooker (frozen is okay). Top with sliced onion, and all the dried herbs and spices. It will seem like there are way too many herbs—try not to worry. Add the entire can of tomatoes and bottle of beer. Cover and cook on low for 8 hours, or until meat shreds easily with two large forks. Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese.


  1. If you like fennel seed, that would be a great replacement for anise. Mark doesn't like anise, so that's what I do in such a situation... and fennel tastes quite "Italian." It's what we use in our homemade Italian sausage.

    I can see this meal in the near future at our house... yum!

  2. This was great!! I used the above suggestion and substituted fennel for anise, and loved it. Don't skip the mozzarella, it finishes the dish.


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