Italian Beef Sandwiches are one of my all time favorite meals. This is one of my favorite recipes and it was my Mom’s. You can do this in either the Instant Pot Pressure Cooker or in a slow cooker.
You can also prep this in a freezer bag and freeze for later. When I’m making this I like to do two – one to make then and one to freeze and cook later!
Smartpoints on this one are going to depend on how you build your sandwich, and what kind of bread you use. The meat is 5 smartpoints for 3 ounces.
3 pound rump roast
3 tbs Wildtree hearty spaghetti sauce blend (or spaghetti sauce packet found by the gravy packets in your grocery store)
2 tsp Wildtree California Style Garlic Pepper Blend (or 1 1/2 tsp ground garlic with 1/2 teaspoon black pepper)
1 tsp kosher salt
1 12 oz jar mild banana rings
1 12 oz jar pepperoncini peppers chopped
At cook time:
2 cups good beef stock
6-8 hoagie rolls or your preferred bread
Optional: 2 cups mozzarella cheese
Method of Preparation:
Get out a large gallon freezer bag. Add the whole jar of mild banana rings, juice and all. Open the pepperoncini peppers and add 1/4 of jar. Now if you like spice you can add some of the juice and more of the peppers. If I’m making this for all adults I’ll add at least half of the jar and half of the juice, but it is spicy. I like spicy 🙂 Make it your own!
Add spices to your bag and swoosh around to incorporate. Add the rump roast and squeeze as much air out as is humanly possible mixing the liquid with the meat. Either freeze or get ready to cook. If you freeze one defrost it before you cook!
Add two cups of broth to the Instant Pot and contents of freezer bag. Hit manual and adjust time to 65 minutes. Once the time is up do a natural release, which took 15 minutes for me.
Check internal temp of beef and make sure it is at a safe level. Mine was well above, but I always check my meat because I’m paranoid like that 🙂
Remove roast and let sit for 10 minutes. I always keep my pot on saute and adjust to low while I’m letting my beef rest. Shred and return to pot. If you have a meat slicer you can put it in the refrigerator for a couple of hours and slice thin. I don’t have time for that!
Slice your rolls and fill them up! You can place a ramekin of the juice with your sandwich. It doesn’t need it but oh my is it delicious! I like to wrap mine in foil with the top open, place on a cookie sheet, and put it under my broiler for a couple of minutes to get the bread all toasty. It is also awesome if you top it with 1/4 cup mozzarella cheese and toast it up. The foil makes it much easier to eat without destroying your clothes, because it is messy!
This sandwich has such great flavor! My mouth waters while I eat it, it’s so good. I hope you enjoy it!
If you want to do this in a crock pot, add all ingredients and cook on low for 6-8 hours until it reaches a safe temp and easily shreds.
I use Wildtree products in this recipe
. If you’d like to try them you can order from my website
or learn more about it here.