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Chicago-Style Beef Rolls

 Chicago-Style Beef Rolls
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
16 ServingsPrep: 20 min. Cook: 8 hours


  • 1 boneless beef chuck roast (4 to 5 pounds)
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 medium onion, chopped
  • 1 package Italian salad dressing mix
  • 3 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 16 sourdough rolls, split
  • Sliced pepperoncini and pickled red pepper rings, optional


  • Brown roast in oil on all sides in a large skillet; drain. Transfer
  • beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix,
  • garlic, Italian seasoning and pepper flakes in a large bowl; pour
  • over roast.
  • Cover and cook on low for 8-10 hours or until tender. Remove meat;
  • cool slightly. Skim fat from cooking juices. Shred beef with two
  • forks and return to slow cooker; heat through. Place 1/2 cup on each
  • roll, using a slotted spoon. Serve with pepperoncini and pepper
  • rings if desired. Yield: 16 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Chicago-Style Beef Rolls (continued)

Wine (continued)
Merlot or Syrah.