Crock Pot Italian Beef Sandwiches: One Meal Now, Two Freezer Meals Later

Crock Pot Italian Beef isn’t probably isn’t the most frugal of dinners.  At around $3.99 per pound,  the beef makes it more spendy than other meals. However, for our family of four these three dinners are delicious, easy, and cost much less than eating out.  Plus, the meat freezes REALLY well.  What you don’t eat during the first meal, freeze for later.  It tastes just as good the second time around.

You’ll Need:

• Beef bottom roast, 4-5 lb.
• One packet onion soup mix
• 2 tsp. basil leaves
• 1 tsp. oregano
• 1/2 jar sliced pepperoncini with their juices
• 3 C. water

Rub the beef roast with dry ingredients and place in crock pot.  Add water and pepperoncini, along with their juices.  Cook on low all day 8-10 hours in the crock pot, until beef falls apart.

To assemble Italian Beef Sandwiches, you’ll also need:

• Hoagie rolls or buns
• 1/2 stick butter or margarine, softened
• 1 tsp. garlic powder
• Provolone cheese

Combine softened butter or margarine with garlic powder.  Spread on hoagie rolls and bake at 350 degrees until the rolls have browned.  Remove from oven.

Place Italian Beef on one side of each roll and top with Provolone cheese.  Put sandwiches back in the oven to melt the cheese.  Serve with juices from the crock pot to dip sandwiches.