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Chicago-Style Beef Sandwiches

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

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

Directions

  • 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.
  • 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.
  • 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.
Editor's Note
Look for beef base near the broth and bouillon.
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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