Description
Prepare tender Italian beef using a slow cooker for easy weeknight meals.
Ingredients
Scale
- 3 lb beef chuck roast
- 1 packet (1 oz) dry Italian salad dressing mix
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup water
- 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 8 hoagie rolls
- 1 cup provolone cheese slices (optional)
Instructions
- Place the beef roast in the bottom of your slow cooker.
- In a separate bowl, whisk together the Italian dressing mix, cream of mushroom soup, water, red wine vinegar, Worcestershire sauce, garlic powder, oregano, and black pepper.
- Pour the liquid mixture over the beef roast in the slow cooker.
- Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until the beef is easily shredded with a fork.
- Remove the beef from the slow cooker and shred it using two forks.
- Return the shredded beef to the slow cooker and stir it into the cooking liquid to coat thoroughly.
- If using cheese, place slices on the shredded beef in the slow cooker during the last 15 minutes of cooking, or until melted.
- Serve the Italian beef on hoagie rolls.
Notes
- For spicier beef, add 1/2 teaspoon of red pepper flakes to the liquid mixture.
- You can substitute cream of celery soup for cream of mushroom soup.
- Drain some of the excess liquid before serving if the mixture seems too thin.
- Prep Time: 10 min
- Cook Time: 8 hr
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (without cheese)
- Calories: 350
- Sugar: 4
- Sodium: 750
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 32
- Cholesterol: 90
Keywords: slow cooker, Italian beef, roast beef, shredded beef, easy dinner, beef sandwich