Beef Dip Sandwiches (Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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This is a simple recipe with really great taste. Found this in Woman's Day June 2010. I want to post this in case hubby throws out the magazine. Notes: You could use a pot roast instead of the rump roast. Also next time I might leave the oil out when using a fatty meat cut. I serve this with ciabatta rolls, tomatoes, pepperoncini peppers, provolone cheese and baby arugula. Ingredients:
3 lbs bottom round beef roast (trimmed of visible fat) or 3 lbs rump roast (trimmed of visible fat) |
1 medium vidalia onion, thinly sliced |
1 tablespoon garlic, minced |
1 (11 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice) |
1 (2/3 ounce) envelope italian salad dressing mix (i use good seasons) |
1/4 cup oil |
1/4 cup water |
Directions:
1. Place beef and onion in a 3 1/2 quart or larger crock pot.
2. Mix reserved pepperoncini juice, garlic, dressing mix, oil and water in a small bowl until well blended.
3. Pour over beef. (If you have time, cover the crock and place in the fridge to let beef marinate the night before, turning occasionally.).
4. Cover and cook on low for 8 to 10 hours or on hi for 5 to 6 hours until beef is tender.
5. Transfer beef to a cutting board; let rest 15 minutes, then slice thinly.
6. Cut rolls lengthwise in half and brush cut sides with some cooking liquid.
7. Pour remaining liquid into a serving bowl.
8. Layer beef, onions, sliced pepperoncini, tomatoes, arugula and cheese on bottom half of rolls.
9. Cover with top.
10. Serve with reserved cooking liquid for dipping.
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