CK's KITCHEN: Family-favorite Italian beef sandwiches perfect for workday meal

Fall at my house means slow cooker season — the time when I start craving hearty, meaty dishes and comforting soups and stews. I'm not much of a sandwich person beyond the occasional Jersey Mike's turkey and provolone or a classic PB&J, but I absolutely love a good steak sandwich. So when this recipe popped up in a Taste of Home feature showcasing 40 of the best sandwiches, I was instantly tempted to run to the store for a rump roast — and trust me, that has never happened before. (This might be a bit of foreshadowing) Sticker shock You know how your best traits can sometimes be your biggest challenges? For me, that's my literal nature and attention to detail. They serve me well — until they don't. Case in point: standing in front of an array of sliced pepper rings and bottles of whole pepperoncini, debating whether the pepper rings counted as "sliced pepperoncini" for this recipe. I'm slightly embarrassed to admit this wording dilemma warranted a call to my boyfriend, who assured me they're the same thing. Why do they have different names in different forms? These are the inconsistencies that leave me buffering in grocery aisles. But the real shock came at meat counter: the cost of a rump roast. My mother, an Irish home cook who served roasts every Sunday, would be appalled at the $38 I paid for nearly 4 pounds. This recipe isn't just a time commitment — it's a financial investment of about $50. Nine hours later This is a true "rump and dump" recipe — perfect for a remote workday dinner. Aside from chopping an onion, all you do is toss the ingredients into a bowl (no need to drain the veggies) and pour the mixture over the rump roast tucked in the slow cooker. Eight to 10 hours later — nine in my case — you've got a pot of fork-tender Italian beef. While the shredded beef soaked up the sweet, savory juices, I roasted broccoli in the oven and crisped french fries in the air fryer. Before serving, I toasted the rolls (highly recommend — game changer since the meat is saucy) and melted provolone on top for extra flavor. The verdict from my crew? Four heads down, completely devouring dinner — and you can't ask for more from a new recipe! Everyone loved the flavor, and the guys even went back for seconds. Until next time, Happy home cooking! Family-favorite Italian beef sandwiches Makes 12 servings 1 jar (16 ounces) sliced pepperoncini, undrained 1 can (14½ ounces) diced tomatoes, undrained 1 medium onion, chopped ½ cup water 2 packages Italian salad dressing mix 1 teaspoon dried oregano ½ teaspoon garlic powder 1 beef rump roast or bottom round roast (3 to 4 pounds) 12 Italian rolls, split In a bowl, mix first 7 ingredients. Place roast in a 5- or 6-qt. slow cooker. Pour pepperoncini mixture over top. Cook, covered, on low for eight to 10 hours or until meat is tender.Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks. Return beef and cooking juices to slow cooker; heat through. Serve on rolls.To make ahead: In a large freezer container, combine first 7 ingredients. Add roast; cover container and freeze. To use, place filled container in refrigerator 48 hours or until roast is completely thawed. Cook and serve as directed. Nutrition facts 1 sandwich: 278 calories, 7g fat (2g saturated fat), 67mg cholesterol, 735mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch. Source: Taste of Home