This Italian roast beef was inspired by Tami’s comment on my banana pepper roast, telling me she did the same thing but added a packet of dry Italian dressing mix, and that it made great sandwiches. Well, I’m all about making great things better, and all about sandwiches, so I decided to try it out. And it is even better than the banana pepper roast. And it does make killer sandwiches. Thanks, Tami!
Just as with the banana pepper roast, there is a pleasant piquant flavor from the peppers and the acid in the brine and the slow cooking makes the roast ultra-tender. The difference is that there’s even more flavor–garlic & onion and whatever else they put in those dressing mixes. I have tried making my own Italian dressing mix but I really want it to be exactly like the store-bought ones and so far, no luck. If you have one that’s close please let me know! I buy at least four of those packs a month (I make our Italian dressing with them, and things like parmesan garlic chicken) and I know it would be cheaper and probably healthier to make my own.
We ate the roast straight the first day (it’s so good with mashed or baked potatoes!), then made sandwiches with the leftovers. I’ll include my idea for sandwiches too, because it was so good! Can you tell I thought this roast was so good? ;)
Italian Roast Beef
Printable recipe with picture
1 (5 lb) beef roast
1 (.7 oz) envelope dry Italian dressing mix
½ cup dehydrated red & green bell pepper (optional)
¼ cup dehydrated minced onion
1 (12 oz) jar banana pepper rings
Place beef roast in the bottom of a 6-quart crockpot. Sprinkle the dressing mix, red & green pepper (if using), and minced onion over it, then pour the jar of banana pepper rings over the top, juice and all. Cover and set to cook on low for 8 hours or on high for 4 hours.
Remove the roast onto a platter and shred with two forks. Return to the juices and mix well, then serve with mashed potatoes.
To make sandwiches, you’ll need:
Sandwich buns or rolls
Italian roast beef, warmed
Fresh mozzarella or provolone cheese, thinly sliced
Tomatoes, thinly sliced
Other toppings of choice, such as shredded lettuce, sliced olives, chopped onion, etc.
To make sandwiches, split the buns and cover the insides with a generous smear of ranch dressing. Sprinkle with basil.*
*If you use fresh basil, add it along with the tomato at the end.
Doncha love those sweet Italian buns? ;)
Draining off as much juice as possible, put some roast beef on the bottom buns, then place a slice of mozzarella on top. Please slice your cheese thinner than this or you’ll have to practically burn the buns before it’s melted. Learn from my mistakes.
Broil open-faced on high, the top buns ranch-side up, until cheese is melted, 1-2 minutes. If your cheese is thicker *ahem*, it may take up to five minutes and you will want to remove the top buns before the bottom so that they don’t burn.
Even after five minutes, the cheese was barely melted. I have to show off the one I made when Dennis requested seconds. I got the cheese much thinner, so it only took about a minute for it to melt and I didn’t have to remove the top bun before the bottom was done. Look at this beautiful deliciousness!
Much better! OK, once it’s melted, top it with a slice of tomato, another sprinkle of basil, and any other toppings you’d like.
Cover with the top bun and enjoy warm.
It’s 3 AM as I finish this blog, and I nearly forgot to do the drawing for the cookbook. So without further ado….
Congratulations to Brandee Lake, you won P-Dub’s signed cookbook!
P.S. Some people were asking me why she’s called P-Dub. Dude, it’s because she’s a straight up gangsta! lol. P is for Pioneer and Dub is short for the “double u” that Woman starts with. And in my cousin Andrea’s comment, she gave me a gangster name so I can be hip like the Pioneer Woman. You can now call me “V-Dawg.” My little sister gave me the name “Throwback Vrak,” which I LOVE, but that would require too much explaining in order for it to make sense. So V-Dawg it is. Until further notice. Peace out, yo.
Ah…thanks for the gansta explaination…I was sooo lost. ( not enough gangsta in me!…middle aged midwestern housewife that I am…)
I HAVE to make this roast! I’ve got a kid who thinks banana peppers belong on everything! lol
Oh and I forgot to ask…what cut of roast did you use? Chuck? Sirloin? and also, congrats to the winner of the book!!
I don’t remember–just get whatever you like. I never pay attention. Oh wait, I think it was called “mock tender roast” or some such nonsense. Like, it’s pretending to be tender or pretending to be roast or both? Whatever, it was good. :)
That sandwich is to die for! Lordy I’m hungry.
My dear gangsta friend, that Italian beef looks A-MAZING! I normally don’t get super enthused by sandwiches, but that sandwich is something to get excited about. Man oh man. Especially with the puddle of melted cheese on top.
This is a beauty
I still have your original recipe on a piece of paper in my purse…lol! The addition of Italian sounds perfect. Your sandwiches look awesome and are making me drool ;) I have to make this soon, I know J would eat it too. Peace out V-Dawg :)
You’ve been carrying that around for five months, girlfriend! lol, I do things like that too. I guess you were just waiting for me to improve it, huh? Glad you did! :)
That sandwich looks awesome! I’m actually eating your chickpea not-tuna sandwiches for lunch. Yum! Love it with GF crackers!
I so don’t have a gangster name. Love yours though!!
Yay! You’re the second person to report back on liking that recipe. So glad it was a winner for you! Hmmm Deb-Dawg? lol
That meat looks perfectly cooked! Pull-apart tender heaven.
My roommate’s boyfriend calls me “Miss Joanne”. But I’m not sure that’s all that gangsta.
I call him V-Dawg or V-Money.
Miss Joanne, aww that’s so Victorian. :) You’d never cut it in the gangsta part of town.
Hey V-Dawg! You know I love your pepper crock pot beef – love the addition of the Italian seasoning!
Check out this recipe – maybe the reviews will help make it better?
Off to go to WW!
I think that may be the one I’ve tried–I know it was from allrecipes. I’m probably going to have to try to invent it myself.
Those sandwiches look so good, I’d be willing to burn some buns for a thick slice of gooey mozzarella :)
Veronica, I want to come to your house for dinner and then for the leftover night too! This beef looks amazing – but I can’t decide if I like the original meal better or the sandwiches – oh dear, such a dilemma!
I’ve just eaten breakfast and now my mouth is watering!!!! FABULOUS sandwiches…and I know the crock pot beef would be a hit on it’s own, too! Thanks for sharing both~
Thanks for linky love! I had almost forgotten about this recipe and I haven’t blogged about it so thanks for the reminder!
Ooh nice!! I love crockpot recipes because I’m lazy to cook these days. I’d turn that into a bibimbap (Korean mixed rice) with a runny egg and tons of gochujang (Korean red pepper paste). :-)
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So this will probably seem like a dumb question but I just got a crock pot & am so excited to start using it, could I use fresh peppers & onions instead of the dehydrated ones? Thanks this looks amazing & I cant wait to try it!
Trying this today, been hearing lots about it. Made my own Italian seasoning and added some sautéed banana peppers from my garden too! Glad I found your site through searching for this recipe. Look forward to following. :)