Shredded Beef Sandwich Filling Recipe

1 pack of dressing mix (Italian)
1 c of water
1 onion soup mix
1 roast
1 large onion; sliced into rings & sauteed
Focaccia bread buns (or just slice the long bread); halved but just almost cutting through
Garlic sauce or sour cream
Cucumber; sliced
Tomatoes; diced
Cheddar cheese; grated
Tabasco (green)
Romaine lettuce; torn into whole leaves
Mayonnaise

Combine beef roast together with Italian seasoning, water, and onion soup mix in a crockpot. Mix well. Cover with lid. Set heat to low. Cook for 8-10 hours.

Take out the steak from the crockpot. Transfer it to a platter. Shred it using 2 forks. Put the shredded steak back into the crockpot. Stir well. Cook for another hour.

Spread a thin layer of mayonnaise onto the lower bread slice. Place a Romaine lettuce leaf on the smeared part of the bread. Top with a generous helping of shredded beef.

Top beef with onions, cucumber, tomatoes, drops of Tabasco (more or less, depending on desired spiciness) and grated cheese. Drizzle with beef drippings and garlic sauce.

Crown with the top bread slice. Press a bit, and then warm for a minute in an over toaster prior to serving.

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