If I’m cooking for a family get-together or a party, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It’s a time-saver that never fails to get rave reviews.
—Ginny Koeppen, Winnfield, LA
Prep: 10 min. • Cook: 8 hours • Makes: 12 servings
1 beef sirloin tip roast (3 lbs.), cut in half
1/2 cup water
1 can (4 oz.) diced jalapeno peppers, drained
1 envelope Italian salad dressing mix
12 crusty rolls (5 in.)
1. Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove beef and shred with two forks. Skim fat from cooking juices. Serve beef on rolls with juice.
Per sandwich: 315 cal., 8g fat (2g sat. fat), 72mg chol., 582mg sod., 31g carb. (2 sugars, 1g fiber), 28g pro. Diabetic exchanges: 3 lean meat, 2 starch.