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Crockpot Beef Sandwiches
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Richard Lee Holbert
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Apr 03, 2009 11:34 PST
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Crockpot Beef Sandwiches
5 pounds rump roast, trimmed
4 packages Italian Salad dressing -- mix
1 cup water
16 submarine rolls
Use four packages of DRY Italian or Ranch salad dressing mixes.
In a cold crockpot, place the thawed or fresh rump roast. Pour the salad
dressing packets over the beef. Pour the water over all. Cover and cook
on low heat or 6 hours on high heat or until meat shreds easily with a
fork. When done, turn off crockpot and uncover it to cool quickly. Shred
meat.
To Freeze: Place 2 cups shredded meat into a freezer bag. Seal, label
and freeze.
To Serve: Thaw and heat in microwave or saucepan over medium heat until
warmed through. Serve with hamburger or submarine buns.
Serves 16.
Per serving (excluding unknown items): 627 Calories; 47 g Fat (68%
calories from fat); 42 g Protein; 8 g Carbohydrate; 110 mg Cholesterol;
725 mg Sodium
Food Exchanges: 6 Lean Meat; 1/2 Fruit; 7 1/2 Fat
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