Slow Cooker Italian Roast Beef Sandwiches

Published: September 19, 2013Updated: May 19, 2020Author: Elyse Ellis
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Slow Cooker Italian Roast Beef Sandwiches

 An easy and delicious slow cooker sandwich – your family will ask for this recipe time and time again!

Serves: 10

Slow Cooker Italian Roast Beef Sandwiches

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

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Ingredients

  • 1 (3-4 pound) beef roast
  • 1 (12 ounce) bottle balsamic vinaigrette
  • 1 (2 ounce) package onion soup mix
  • Italian seasoning, to taste
  • 12 rolls (or buns)

Instructions

  1. Spray slow cooker with nonstick cooking spray.  
  2. Place roast in the bottom of slow cooker.  
  3. In a mixing bowl, combine dressing, soup mix and Italian seasoning.  
  4. Pour over roast and place lid on slow cooker.  
  5. Cook on low for 8-10 hours.  
  6. After cooking, remove roast from slow cooker, shred and place back in juices.  
  7. Serve on rolls or buns.
7.8.1.2
1447
https://www.sixsistersstuff.com/recipe/slow-cooker-italian-roast-beef-sandwiches/

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  1. Laura @ Lauras Baking Talent says:
    September 19, 2013
    Love new slow cooker ideas!
    Reply
  2. Liz says:
    September 19, 2013
    Nice recipe. Thank you.
    Reply
  3. Mary S says:
    September 20, 2013
    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. :)
    Reply
  4. Vivian Parramore says:
    September 20, 2013
    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.
    Reply
    • Cyd says:
      September 21, 2013
      You can use any balsamic vinaigrette dressing in the store and it should work too!
      Reply
  5. EsTee says:
    September 23, 2013
    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!!!
    Reply
  6. Piper says:
    September 24, 2013
    We've eaten these sandwiches for years and like them with horseradish sauce on the bun...yum.
    Reply
  7. Denise says:
    October 2, 2013
    What type of roast do you recommend using?
    Reply
    • Cyd says:
      October 2, 2013
      Any kind will work fine. We used a sirloin tip roast.
      Reply
  8. Megan says:
    October 28, 2013
    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!
    Reply
    • Cyd says:
      November 5, 2013
      We usually just store it with some of the juice to add liquid when reheating.
      Reply
  9. Genny Wenger says:
    December 2, 2013
    Can a London Broil (flank steak) be used for the Slow Cooker Italian Roast Beef
    Reply
    • Cyd says:
      December 2, 2013
      Yes you could use a London Broil. Not sure if it would be as tender.
      Reply
  10. Emily says:
    December 10, 2013
    Do you cook meat thawed or frozen?
    Reply
    • Cyd says:
      December 27, 2013
      We cooked it thawed.
      Reply
  11. Kim Anderson says:
    April 10, 2014
    I'm thinking of making this for a women's luncheon. What kind of rolls would be best?
    Reply
  12. Crystal says:
    April 11, 2014
    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!
    Reply
  13. Kelli says:
    May 26, 2014
    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 :)
    Reply
    • Cyd says:
      May 27, 2014
      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)
      Reply
  14. Jana says:
    August 11, 2014
    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!
    Reply
  15. Jodi says:
    February 26, 2020
    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?
    Reply
    • Cyd says:
      February 27, 2020
      This will reheat well!
      Reply
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