Too-Busy-To-Cook Beef Sandwiches
Yield
14 servingsPrep
20 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef roast
|
*
|
| 1 | package |
salad dressing mix, italian
|
* |
| 1 | cup |
wine
|
*
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
beef roast
|
*
|
| 1 | package |
salad dressing mix, italian
|
* |
| 237 | ml |
wine
|
*
|
| 15 | ml |
cornstarch
|
|
| 118 | ml |
water
|
|
Directions
Place all of the ingredients together in a crockpot and cook overnight on med/hi (or 8 hours during the day).
Remove meat and allow to cool slighty, then with two forks shred meat and put aside.
Mix 1 tablespoon cornstarch with ½ cup water and mix into leftover liquid cooking until slightly thicken.
Add meat back and serve on hard rolls, hamburger buns, or whatever.
Freezes well and tastes better the next day.
