Italian Beef Sandwiches

This recipe needs some tweeking. It wasn't salty enough. We both liked it, but after we put some A1 mixed with the juice. Not bad and could have again. Very easy, just a lot of time (we were supposed to have Saturday but didn't see the marinate overnight part).

We had with French Fries.

Italian Beef Sandwiches

If you can't find Italian rolls, substitute a sturdy bread that will soak up the juices in this moist, delightfully messy sandwich.

1 teaspoon dried Italian seasoning
1 teaspoon crushed red pepper
1 (2 1/2-pound) rump roast, trimmed
1 (14-ounce) can fat-free, less-sodium beef broth
1 garlic clove, minced
2 teaspoons olive oil
1 cup coarsely chopped green bell pepper (about 1 medium)
8 (2-ounce) Italian rolls
Giardiniera (pickled vegetables), chopped (optional)

1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.

2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.

3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.

Yield: 8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)

CALORIES 386 ; FAT 11.3g (sat 3.4g,mono 4.8g,poly 1.2g); CHOLESTEROL 102mg; CALCIUM 52mg; CARBOHYDRATE 29.2g; SODIUM 479mg; PROTEIN 39.4g; FIBER 1.8g; IRON 5.4mg

Cooking Light, OCTOBER 2009