Italian Beef Sandwiches With Horseradish Sauce
photo by DuChick
- Ready In:
- 10hrs 30mins
- Ingredients:
- 22
- Serves:
-
10
ingredients
-
MEAT
- 2 1⁄2 lbs roast
- 3 cups beef broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon onion salt
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (1 1/4 ounce) package Italian salad dressing mix
-
HORSERADISH SAUCE
- 1⁄4 cup fat-free mayonnaise
- 1⁄4 cup reduced-fat sour cream
- 1 tablespoon spicy brown mustard
- 1 teaspoon onion powder
- 2 tablespoons prepared horseradish
-
OTHER
- 10 whole wheat rolls, toasted
- 1 white onion, sliced
- 2 bell peppers, sliced
- 1 (6 ounce) package mushrooms
- 1 tablespoon olive oil
- 10 slices provolone cheese
directions
- MEAT:.
- Place roast in slow cooker and add the remaining "MEAT" ingredients over top.
- Cover and cook on low for 10 to 12 hours.
- About an hour before meat is done, remove bay leaf and shred meat with a fork.
- HORSERADISH SAUCE:.
- Mix everything together. Refrigerate until ready to use.
- TO SERVE:.
- Spread a little horseradish sauce on both sides of the toasted rolls.
- Add some meat, top with some veggies and then a piece of provolone.
- Place under the broiler for a few seconds until cheese is melted.
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Reviews
-
"Ohhhh Mama" is right! Every bite just melts in your mouth! I used a boneless beef chuck roast and slow-cooked on low for 6 hours, then pumped it up to high for 3 more. It's a good thing it's winter here, because if I had the windows open, the neighbors would be beating down my door with the luscious aromas beckoning them. We loved the creamy bite of the horseradish sauce too. Served ours with cheddar cheese, as that's our preference. So good, so tender, so perfect! Thanks Robyn!
RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>