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Chicago-Style Beef Rolls Recipe

Chicago-Style Beef Rolls Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.