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Chicago-Style Beef Sandwiches

Chicago-Style Beef Sandwiches
I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker. —Lois Szydlowski, Tampa, Florida
12 ServingsPrep: 30 min. Cook: 8 hours

Ingredients

  • 1 boneless beef chuck roast (4 pounds)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 pound fresh mushrooms
  • 2 medium carrots, cut into chunks
  • 1 medium onion, cut into wedges
  • 6 garlic cloves, halved
  • 2 teaspoons dried oregano
  • 1 carton (32 ounces) beef broth
  • 1 tablespoon beef base
  • 12 Italian rolls, split
  • 1 jar (16 ounces) giardiniera, drained

Directions

  • Cut roast in half; sprinkle with salt and pepper. In a large skillet,
  • brown meat in oil on all sides. Transfer to a 5-qt. slow cooker.
  • In a food processor, combine the mushrooms, carrots, onion, garlic
  • and oregano. Cover and process until finely chopped. Transfer to
  • slow cooker. Combine beef broth and base; pour over top. Cover and
  • cook on low for 8-10 hours or until tender.
  • Remove meat and shred with two forks. Skim fat from cooking juices.
  • Return meat to slow cooker; heat through. Using a slotted spoon,
  • serve beef on buns; top with giardiniera. Yield: 12 servings.
© Taste of Home 2013

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Chicago-Style Beef Sandwiches (continued)

Nutrition Facts: 1 sandwich equals 450 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 1,101 mg sodium, 33 g carbohydrate, 3 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013