Italian Beef Sandwiches

It’s been nearly non-stop for me since the new year started, and I haven’t had a nice day to myself in the kitchen for a long, long time. Alas, other priorities call.

It has been nice that we have a few slow cooker recipes that allow us to go about and do things such as write and research without worrying about what’s on the stove or in the oven. I know it’s a trade-off. Time is a limited resource, and I can’t always do what I want to.

That’s where this recipe comes in. It’s a simple hot-sandwich recipe, for those days when you want something a bit more than a grilled cheese or tuna fish sandwich. You can use a more appropriate sandwich cut, like flank steak, but this worked okay for what we had.

  • 16 oz. White Vinegar
  • 1 16oz jar of Pepperoncini
  • 10 oz. Beef broth, or water
  • 2 Tablespoons Crushed red pepper seeds
  • 1 Tablespoon sugar
  • 8 garlic cloves
  • 2 sprigs of oregano
  • 4 lb rump roast

Place all in Slow Cooker and cook between 8 – 10 hours.

After cooking, remove roast and allow to rest for 10 minutes before slicing and serving.

Mixed the sliced beef with sliced red peppers or other sandwich toppings and serve.

Serves 6-8