Beef Top Round Roast Sandwiches



  • 2-1/2 pound boneless beef top round roast
  • 1 small bag mini sweet bell peppers, ends removed and cut in half
  • 1 small white onion
  • 2 teaspoons kosher salt
  • 1-1/2 teaspoons pepper
  • 1 tablespoon Sicilian seasoning
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 tablespoons grated parmesan
  • 2 cups Pinot Grigio wine (or white wine of your choice)
  • rolls of your choice
  • dijon mustard
  • basil, cut into a chiffonade (enough for topping your sandwich)
  • shards of fresh parmesan


Heat olive oil in crock pot insert or Dutch oven. Sprinkle salt, pepper, and Sicilian seasoning over roast. Rub flour and parmesan over both sides of meat. Place meat in heated pan and brown on both sides, about 10 minutes total. Remove from pan and set aside.

Off the heat, pour wine into the crock pot, adding peppers and onions. Add the zest and juice of the lemon to the pan, along with the lemon halves. Place the meat into the crock pot and cook on high for four hours, or low for 8 hours.

Heat your rolls for the the sandwich and spread dijon mustard over both halves of the roll. Place meat over the bottom half of the roll, topping it with some of the juice from the pan along with the peppers and onions. Add the basil and parmesan to the sandwich and enjoy!

Until next time, Kris