Crockpot Italian Beef Sandwiches
Ingredients
- 1 medium onion
- 1 pound beef roast
- 3 teaspoon OREGANO, DRIED
- 3 teaspoon basil, dried
- 1/2 teaspoon salt
- 14 1/2 ounce diced tomatoes, canned
- 14 1/2 ounce beef broth
- 6 medium rolls, French
- 4 ounce mozzarella cheese
Salad
- 1 head lettuce, green leaf
- 1 medium tomato, red
- 2 medium carrot
- 1 cup croutons, plain
Serve With
- 2 cup cherries
Instructions
- Chop onion.
- Put the meat into a 6-quart slow cooker (frozen is okay), and top with onions, oregano, basil, and salt.
- Add the can of tomatoes (undrained) and the beef broth.
- Cover and cook on low for 8 hours or until the meat shreds easily with two large forks. After cooking, shred the meat completely, then stir well.
- Toast rolls and slice mozzarella cheese.
- Chop all the veggies for the salad and toss together in a large bowl.
- Add meat and cheese to the toasted rolls; top the salad with croutons and your favorite dressing, and serve with cherries on the side.
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Nutrition
Calories: 387kcal | Carbohydrates: 40g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 990mg | Fiber: 6g | Sugar: 11g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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