© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: marshpickettjr
A dynamite sandwich you will love. Wrap several up for your tailgating parties.
3 cups water
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
2 teaspoon granulated garlic
1 bay leaf
0.6 ounce package dried Italian salad dressing mix
4 to 5 pound rump round or loin tip roast
1 medium Vidalia or sweet onion
1 Provelone cheese
8 to 10 soft hoagie rolls
Combine water and all dry ingredients in a saucepan, stir well and bring to a boil. Simmer for 5 minutes.
Place roast in slow cooker. Slice onion into about ½ inch slices and separate rings. Place rings into cooker with roast. Pour seasoning mixture into cooker with roast and cover. If you desire extra body, red wine may be added to your liquid. Cook on low for at least 10 to 12 hours or on high for 4 to 5 hours. When done, be sure to remove the bay leaf and shred the roast with forks.
Split rolls until they lay open. Brush both sides of each roll with the au jus from the cooker using a pastry brush and place under a low broiler until the rolls lightly toast. Pile each roll with shredded beef and onion. Top with Provelone cheese and place under low broiler until cheese melts. Place sandwich together and brush bun top with au jus. Some even like to dip the whole sandwich into the juice. This is called serving it "Wet". Enjoy.