Italian Beef Sandwiches

Sat Feb 12, 2005 9:16 pm

one 4-lb boneless beef sirloin or rolled rump roast, trimmed and cut into
2 to 3 inch pieces
one-half cup water
one 0.7 oz pkg Italian salad dressing mix
two tsp. Italian seasoning, crushed
one-half to one tsp. crushed red pepper
one-half tsp. garlic powder
ten to twelve Kaiser rolls or other sandwich rolls, split, or one loaf French
bread, split
purchased roasted red pepper strips (optional)

Put beef in 3 1/2 , 4, or 5 quart electric crockery cooker. Stir together water, dressing mix, Italian seasoning, crushed red pepper, and garlic powder; pour over beef. Cover and cook on low-heat setting for 10 to 12 hours. (Or, cover and cook on high-heat setting for 5 to 6 hours.)

Remove meat with a slotted spoon. Using two forks, shred the beef. Serve beef on rolls. Top with roasted red pepper strips, if desired. Drizzle with some of the juices to moisten. Makes 10 to 12 sandwiches.
Serve with sauted onion rings and pepperjack cheese slices.

My family loves these sandwiches. Janie