Slow Cooker Italian Roast Beef Sandwiches Recipe

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Questions & Reviews

1. Laura @ Lauras Baking Talent says:

   Love new slow cooker ideas!
2. Liz says:

   Nice recipe. Thank you.
3. Mary S says:

   You have inspired me..... I can see this on my plate some time next weekend. We will have it first as a pot roast with the usual vegies and homemade bread. And there will be sandwiches from the leftovers and I will make homemade rolls from the remaining bread dough. Yum. I can't wait!! Thank you for posting this recipe. :)
4. Vivian Parramore says:

   This is absolutely delicious; now is there a way to get the recipe for the balsamic dressing you used? I would have that and then I would be completely happy. Thanks so much for the wonderful recipes.
5. Cyd says:

   You can use any balsamic vinaigrette dressing in the store and it should work too!
6. EsTee says:

   I used a kraft balsamic vinaigrette as I am in Canada and don't have access to the Miracle Harvest--this dish was delicious! I only used a 2.5lb roast as I was cooking for three adults and it provided a very juicy final product with lots of gravy! Delicious!!!
7. Piper says:

   We've eaten these sandwiches for years and like them with horseradish sauce on the bun...yum.
8. Denise says:

   What type of roast do you recommend using?
9. Cyd says:

   Any kind will work fine. We used a sirloin tip roast.
10. Megan says:

    If I have left overs should I store them in a container with the juices or drain the juice and just store the meat? Thanks!
11. Cyd says:

    We usually just store it with some of the juice to add liquid when reheating.
12. Genny Wenger says:

    Can a London Broil (flank steak) be used for the Slow Cooker Italian Roast Beef
13. Cyd says:

    Yes you could use a London Broil. Not sure if it would be as tender.
14. Emily says:

    Do you cook meat thawed or frozen?
15. Cyd says:

    We cooked it thawed.
16. Kim Anderson says:

    I'm thinking of making this for a women's luncheon. What kind of rolls would be best?
17. Crystal says:

    Fixed this today and added six pepperocini's and just a bit of their juice. Delish, I will definitely be making these again! Thank you!
18. Kelli says:

    I'm very new to cooking & love that your recipes are do-able for beginners like myself, so thank you!! But here's a silly question - it says Italian Seasoning "to taste". How much did you use? I need a starting point :)
19. Cyd says:

    Hi Kelli, This is not a silly question. We are flattered that you would come to our blog! When we make this we just start shaking ingredients in. So I'm going to say about 1 to 2 teaspoons of Italian Seasoning. Start with 1 teaspoon and after a while if you think you need a little more flavor, add another teaspoon. We hope this helps. Feel free to add even more if you think that will appeal to your taste. Have a great day! Cyd (mom of the Six Sisters)
20. Jana says:

    I made this ahead to take with us this week to our State Fair.....I am so excited and may have to sample it for supper tonight! We raise beef so always have an assortment of roasts on hand, this is a keeper recipe!
21. Jodi says:

    Does this reheat well if I make it the day ahead and then pop the shredded meat w/ juices in the oven the next day?
22. Cyd says:

    This will reheat well!
23. Theresa says:

    What kind of roast did you use
24. Momma Cyd says:

    A chuck roast is great for slow cooking.
25. Shelly S says:

    When you say 'italian seasoning' do you mean the kind that comes in the shaker like spices (which are italian herbs), or do you mean the 'italian season' packet (that makes the dressing)?
26. Momma Cyd says:

    The spice found on the Spice Aisle in the store.