Beef simmered overnight in the slow cooker, shredded and added back to the pot of juices for Italian Beef Po' Boy sandwiches.
Course Main Course
Keyword beef po boy, italian beef, italian beef sandwich
Prep Time 15minutes
Cook Time 8hours
Total Time 8hours15minutes
Author Kelly ~ the hungry bluebird
7lbsboneless beef chuck roast
2envelopesGood Seasons Italian dressing mix.7 oz each
21-ozenvelopes Au Jus gravy mix
1tbspLawry's seasoned salt
1tbspfreshly ground black pepper
Toppings for serving, such as: hot and/or sweet peppers, provolone cheese, mayo, mustard, shredded lettuce, sliced onions, pickle slices
Cut beef into large chunks, trimming away any large pieces of fat. Place in a slow cooker.
In a bowl, whisk together seasoning packets, seasoned salt, black pepper and water.
Pour liquid mixture over beef and toss gently to combine. Cook on low setting overnight (for 8-10 hours).
Remove meat to cutting board and using two forks, shred meat. Skim fat from juices in slow cooker, return meat to juices and combine. Keep on low , or transfer to a dutch oven to reheat and serve. Serve on buns or rolls with plenty of optional toppings.
You can keep the beef in the slow cooker on warm for serving, especially on a buffet table for a party.
I cut back on the seasoning salt a bit because I find it a little too salty, but that said, no one else thinks it's too salty.
For a crowd, buns or hoagie rolls work best. Or you can cut a soft and light French bread into 3- to 4-inch sections.
I'm going to guess you'll get any where from 18 to 24 sandwiches, maybe even more, it depends on the size and how much meat people pile on!!
If you like cheese, I suggest making the sandwich with beef and cheese and popping in the oven to melt the cheese, then add more toppings, as desired.