Chicago-Style Beef Sandwiches
TOTAL TIME: Prep: 30 min. Cook: 8 hours
YIELD: 12 servings.
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
Ingredients
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1 boneless beef chuck roast (4 pounds)
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1 teaspoon salt
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3/4 teaspoon pepper
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2 tablespoons olive oil
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1/2 pound fresh mushrooms
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2 medium carrots, cut into chunks
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1 medium onion, cut into wedges
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6 garlic cloves, halved
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2 teaspoons dried oregano
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1 carton (32 ounces) beef broth
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1 tablespoon beef base
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12 Italian rolls, split
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1 jar (16 ounces) giardiniera, drained
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 450 calories, 18g fat (6g saturated fat), 98mg cholesterol, 1101mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 37g protein.
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