Oh, man... the history behind this recipe dates back around 6 years ago. It was right around the time that my daughter was born when I first started to make it. This was one of the first real things that I cooked for my family, and it is also one of the things they still ask me to make. Yep. Even to this very day! The recipe originated on a website that sadly is no longer around. The same website that started me off on my better-for-you cooking style.
Originally the recipe called for the beef be cooked in the slow cooker, but today it was a little chilly and I felt like blowing the dust off of my oven for the coming cold-weather season. Yay! I'm finally getting to use my oven again. Thank. Goodness. It's about time!
Trust me when I say that I put my dishes through the ringer too. This recipe in particular was a good test, since it goes from stove top to oven to cook everything all in the one dish. This beef came out perfectly tender too; easy to shred and perfectly full of flavor with it's one-pot experience.
I love this recipe because of it's simplicity and ease. It's perfect as a Sunday supper that you can then use leftovers on your busy Monday. I like to reuse the meat in anything from tacos, to salad, and even stuffed in a sweet potato with some wilted spinach. Or... just make sandwiches all over again because they're so yummy!
I like to serve mine with fresh steamed vegetables or a side of sweet potato chips/fries, but a light Italian style salad would be tasty to pair with these too.
Skinny Italian Beef Sandwiches
Servings: 12 • Size: 1 Sandwich • Calories: 379.2 • Fat: 18.7 g • Saturated Fat: 7.7 • Carb: 20.4 g • Fiber: 3.2 g • Protein: 31.2 g • Sugar: 4.9 g • Sodium: 825.5 mg
3 Lb. Boneless 'Round' Beef Roast
1 Tbsp. Extra Virgin Olive Oil
1 Medium Onion, Sliced
1 C. Light Italian Dressing (Not creamy!)
12 Whole Wheat Buns
12 Slices Light Provolone Cheese
1 C. Sliced Roasted Red Bell Pepper
24 Fresh Basil Leaves
Salt & Pepper to Taste
Preheat the oven to 275 degrees F. and trim any visible fat from the roast; season the meat with salt and pepper.
I used my 4.75 Quart Ceramic Oval Dutch Oven today. I love it because it's nicely sized without being overly heavy. Plus, it cleans up really easily!
Remove the dish from the heat and add the onion and 1 C. Italian dressing to the pot.
Cover and place the dish into the oven to cook for 4-5 hours or until the meat is good and tender.
Once done, remove the dish from the oven and transfer the meat out onto a cutting board to slice or shred to your liking.
I prefer mine shredded or pulled.
Divide evenly among buns, topping each sandwich with one slice of cheese, roasted red bell pepper, and a couple of fresh basil leaves.
Enjoy right away!
This post has been compensated by Association of Food Bloggers and its advertiser. All opinions, as always, are mine alone.