3 lb eye of the round roast, rump of round roast
2 tbsp dry onion soup mix
½ tsp chili powder
1 tsp garlic powder
2 tsp garlic, minced
1 tsp onion powder
1 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1 tsp dried rosemary
1 cup beef broth
½ cup red wine
salt and ground black pepper, to taste
To serve:
sourdough rolls, hard rolls or whole wheat buns, toasted and buttered
1 cup yellow onions, sauteed, thinly sliced
1 cup bell peppers, of your choice, sauteed, thinly sliced
Combine all ingredients into your slow cooker. Season with salt and pepper and coat all sides.
Cook on low for 10 hours or until meat shreds easily and is tender to taste.
Slice and shred into pieces once cooked then put back into the slow cooker. Heat for an additional 10 to 20 minutes.
To assemble the sandwich:
Place about ⅓ cup of the shredded beef from the slow cooker into the sliced rolls or buns.
Place roughly 1 tablespoon each of onions and bell peppers. Cover and serve!
Sugar: 1g
:
Calcium: 5mg
Calories: 520kcal
Carbohydrates: 2g
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 3mg
Protein: 77g
Saturated Fat: 1g
Sodium: 197mg
Vitamin A: 42IU
Vitamin C: 1mg
