The first time I ever had an Italian beef sandwich was when I was visiting my husband’s family for one of the first times. When I heard what we were having, I was a little apprehensive because I’m not a big red-meat eater, but I should have known better — like everything my now-mother-in-law makes, they were absolutely delicious.
I decided to give Italian beef sandwiches a go on my own last week, and while I can’t say they were as good as my mother-in-law’s, they were pretty outstanding. And so easy! They’re definitely one of those dump-it-in-the-crockpot-and-walk-away kind of things. Plus — they make the whole house smell amazing.
CROCKPOT ITALIAN BEEF SANDWICHES (recipe from All Recipes)
3 cups water
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian dressing mix
1 (2.5 pound) rump roast
Sandwich buns (homemade sandwich bun recipe below)
- Combine water with salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in crockpot and pour salad dressing mixture over the meat.
- Cover, and cook on low for 9-10 hours, or on high for 4-5 hours. When done, remove bay leaf, and shred meat with a fork or thinly slice it. Return beef to crockpot with juices and keep warm. Serve on sandwich buns.
The Italian beef was delicious, but somehow these rolls were even better. I loved how they were just thick/sturdy enough to absorb all the Italian beef juice and get really soft and delicious without falling apart. Mmmm!
HOMEMADE SANDWICH BUNS (recipe from Wives with Knives)
1 cup milk
1/2 cup water
1 tbsp honey
1/4 cup butter
1 egg, room temperature
4-1/2 cups all-purpose flour
1 (2 1/4 tsp) package instant yeast
1 1/2 tsp salt
1 beaten egg yolk
Toppings (sesame seeds, poppy seeds, caraway seeds, kosher salt, etc.)
1. Heat milk, water, honey and butter until butter is melted. Check temperature and let cool to 120F. Carefully beat in egg.
2. Mix 2 cups of flour, yeast and salt. Mix into milk mixture and stir in remaining flour, 1/2 cup at a time, beating well after each addition.
3. When dough pulls together and forms a soft ball, turn it out onto floured surface and knead until smooth and elastic (about 5 minutes). Alternatively, you could use stand mixer and beat with paddle attachment, switching to dough hook to knead.
4. Add more flour while kneading or mixing with the dough hook, a little at a time until dough is no longer sticky.Divide dough into 8-16 equal parts, depending on how large you want the buns to be (I divided it into 8 equal parts, and the buns were medium-to-large). Shape dough into smooth balls, flatten slightly and place on baking sheet lightly coated with cooking spray.
5. Cover loosely with plastic film and allow to rise 30-40 minutes. When buns have almost doubled, bake at 400 for 10-12 minutes.
6. After buns have risen, brush tops with beaten egg yolk for shiny glaze. Sprinkle with sesame seeds, poppy seeds, caraway seeds, and/or coarse salt before baking.