Chicago-Style Beef Sandwiches Recipe
Chicago-Style Beef Sandwiches Recipe photo by Taste of Home

Chicago-Style Beef Sandwiches Recipe

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4.5 18 14
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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
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 12 servings

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

Nutritional Facts

1 each: 450 calories, 18g fat (6g saturated fat), 98mg cholesterol, 1101mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 37g protein

Directions

  1. 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.
  2. 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.
  3. 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.
Editor's Note: Look for beef base near the broth and bouillon.
Originally published as Chicago-Style Beef Sandwiches in Taste of Home Christmas Annual Annual 2010, p87

Reviews for Chicago-Style Beef Sandwiches

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 17, 2016

"This is a winning recipe. This flavor of the broth was over the top, I think because of the beef base and of course the veggies. I snuck mushrooms by the hubby in this one and he loved it. Try this one, it’s great and easy to prepare."

MY REVIEW
Reviewed Jul. 9, 2013

"While I can't speak to the authenticity of this recipe (having only had the "authentic" version a couple of times), my husband and I found this recipe really YUMMY! Would definitely recommend! :)"

MY REVIEW
Reviewed Jun. 30, 2013

"Mile High Shredded Beef is much better!"

MY REVIEW
Reviewed Jun. 5, 2013

"This was so yummy and very easy to make. Had some leftovers and some leftover broth that I strained and froze to use the next time I need beef broth or stock."

MY REVIEW
Reviewed Jul. 1, 2012

"That is very good point, frazzel, Chicago beef is never shredded but as home cooks, most of use do not have a meat slicer that can slice the beef paper thin as it should be. Shredding for us is the next best thing. Very good recipe. We all enjoyed it."

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