Italian Beef Sandwiches

Been using this recipe for almost 20 years (thanks Rick) and it is ALWAYS a big hit.  So simple, yet soooo good!!!

One of the best things about this is that you can plan ahead for it since it sits in the crock pot for 20 to 24 hours!!!  Having a party?  You can whip up some Beer Dip to go with this!  Having a really big party?  You can make Easy Chunky Chicken Salad, too!

Ready?!  Here's what you need....

2 1/2 to 4 1/2 pound roast (I get whatever is on sale...no need to get expensive meat as it will be so tender after being in the crock pot for such a long time).
1 envelope of Good Season Italian Dressing Mix
1 cup of water
Sandwich rolls (sorry...forgot to put them in the picture!)
Optional:  Shredded Mozzarella Cheese

I use Reynolds Slow Cooker Liners -- one of the best inventions ever made!!!  Almost no cleanup!  Just take it out of the crock pot after you are done and throw the bag away!

For this recipe I used a Hamilton Beach 6 quart crockpot (I've used as small as 4 quart when using smaller amount of meat)

Okay....here we go!!!
Put the meat in the crock pot and sprinkle the package of the italian dressing mix over the meat...

Pour 1 cup of water into the crock pot....

Put the lid on and cook on low for 20 to 24 hours.  At about the 18 hour mark, open the lid and shred the meat with two forks.  Put the lid back on and continue to cook until you are ready to serve!  It's no big deal if you wait until the 24 hour mark to shred the meat.

Serve on sandwhich rolls (a chewy hoagie-type roll is best!!!).  Top with shredded mozzarella if you want to!
ENJOY!!!

You can get 48 crock pot liners on Amazon (about the same price as walmart since ordering in bulk!):