Chicago-Style Beef Sandwiches |
|
 |
Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
|
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. 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:
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.
|
|