If you’re ever in the mood for a juicy, sloppy sandwich this one is the winner. There is just the right amount of acidic tang and the fact that it cooks all day in the crockpot gives the dish a deep comforting flavor. Whatever you do, don’t skip the Giardiniera. It is the piece that really pulls the whole thing together.
To make the sandwiches even lighter, I scoop some of the bread out of the loaves. It leaves you with less bread to soak up the juice, so it makes it a little sloppier but, that is A-OK with me!
Ingredients1 teaspoon dried Italian seasoning1 teaspoon crushed red pepper1 (2 1/2-pound) rump roast, trimmed1 (14-ounce) can fat-free, less-sodium beef broth1 garlic clove, minced2 teaspoons olive oil1 cup coarsely chopped green bell pepper (about 1 medium)8 (2-ounce) Italian rollsGiardiniera (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.