Chicago-Style Beef Rolls
TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 16 servings.
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho
Ingredients
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1 boneless beef chuck roast (4 to 5 pounds)
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1 tablespoon olive oil
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3 cups beef broth
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1 medium onion, chopped
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1 package Italian salad dressing mix
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3 garlic cloves, minced
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1 tablespoon Italian seasoning
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1/2 teaspoon crushed red pepper flakes
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16 hoagie buns, split
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Optional: Sliced pepperoncini and pickled red pepper rings
Directions
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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.
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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 2 forks and return to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll. Serve with pepperoncini and pepper rings if desired.
Nutrition Facts
1 sandwich (calculated without optional toppings): 418 calories, 16g fat (5g saturated fat), 74mg cholesterol, 771mg sodium, 36g carbohydrate (6g sugars, 1g fiber), 31g protein.
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