Italian Beef Sandwiches - Easy Slow Cooker Recipe

Serves 10

Ingredients:

Italian Beef and Noodles

Directions:

1. Place roast pieces in a 5 to 7-quart slow cooker. Combine the broth, beer, vinegar, Au Jus, salad dressing mix, garlic, onion, and Italian seasoning; pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
2. Remove roast. When cool enough to handle, shred meat, using two forks. Discard fat, return to slow cooker, and heat through.
3. Using a slotted spoon, spoon shredded meat onto each roll. Top with provolone cheese slices and giardiniera, if desired. Serve juices as a dipping sauce.

Italian Beef and Noodles

1. Heat a large Dutch oven or soup pot over medium-high heat. Add butter and melt until light brown in color, about 2 minutes.
2. Stir in flour and cook another 2 minutes. Pour in left over Italian beef with jus and the beef broth; bring to a boil. Stir in egg noodles, reduce heat to simmer, and cover.
3. Simmer until noodles have absorbed most of the liquid and are soft but still a little chewy (al dente). Serve in bowls topped with sour cream and fresh chopped chives.