Beef Dip Sandwiches (Crock Pot)
Ready In: 8 hrs 10 mins
Serves: 6
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 (2/3ounce) envelope Italian salad dressing mix (I use Good Seasons)
- 1⁄4 cup oil
- 1⁄4 cup water
Directions
- Place beef and onion in a 3 1/2 quart or larger crock pot.
- Mix reserved pepperoncini juice, garlic, dressing mix, oil and water in a small bowl until well blended.
- Pour over beef. (If you have time, cover the crock and place in the fridge to let beef marinate the night before, turning occasionally.).
- Cover and cook on low for 8 to 10 hours or on hi for 5 to 6 hours until beef is tender.
- Transfer beef to a cutting board; let rest 15 minutes, then slice thinly.
- Cut rolls lengthwise in half and brush cut sides with some cooking liquid.
- Pour remaining liquid into a serving bowl.
- Layer beef, onions, sliced pepperoncini, tomatoes, arugula and cheese on bottom half of rolls.
- Cover with top.
- Serve with reserved cooking liquid for dipping.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off