Italian Beef Sandwiches: Difference between revisions
Created page with "File:italian beef sandwiches.jpg *3 to 4 pound beef rump roast *1 onion, sliced in rings *2 tablespoons dried oregano *2 tablespoons dried basil *1 teaspoon cayenne pepper *..." |
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*3 to 4 pound beef rump roast | *3 to 4 pound beef rump roast | ||
*1 onion, sliced in rings | *1 onion, sliced in rings | ||
Revision as of 02:04, 8 February 2012
- 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
- 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.