Crock-pot ITALIAN BEEF on HARD ROLLS

GUEST RECIPE FEATURE

Submitted by:
Terry Johns
Montgomery, Alabama USA (formerly of Valparaiso, Indiana)

Crock-Pot  ITALIAN BEEF on HARD ROLLS

TABLE OF CONTENTS: BEEF & SANDWICHES

This is a recipe made in a crock-pot to serve a large number of people.

3-lb. rump roast
1 29-oz. can tomato sauce, plus
1 15-oz. can tomato sauce
2 T. Italian Seasoning
½ tsp. garlic salt
½ tsp. garlic powder
½ tsp. freshly ground black pepper
12 drops Tabasco sauce
Salt, if needed

Cut the rump roast into quarters; then cut each quarter in half.  Place the roast chunks into a large crock-pot, & add both cans of tomato sauce.  Add the Italian Seasoning, garlic salt, garlic powder, pepper, & Tabasco sauce.  Stir all ingredients in the crock-pot to blend.  Turn crock-pot on high & cover.  Cook for 6 to 8 hours, stirring occasionally.  Taste for salt & add, if needed.  After cooking, the Italian Beef is to be pulled apart with a pair of forks into shreds. The cooking time difference depends on how coarse or how fine you want the beef shreds.  Stop cooking after 6 hours for large shreds or continue cooking for smaller shreds.  Serve the Italian Beef on hard rolls.  Soft rolls will absorb the Italian Beef too quickly.

This is a perfect recipe for a large, casual crowd.  Leave the Italian Beef in the crock-pot on low heat & place a large basket of the hard rolls beside the crock-pot for self-service.  Easy to make & easy to serve!

Terry says that leftovers freeze well & can be used later as a base for soup. and, I say thanks, Terry, for your recipe and for all you do for us, Your Southern Mother, Gene