Chicago Beef Sandwiches

Sandwich Shop Recipe

Serves 12.

1(4 lb.) boneless beef chuck roast
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 (32 oz.) carton beef broth
1 tablespoon beef base
12 Italian rolls, split
1 (16 oz.) jar giardiniera, drained

Cut the roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5 quart 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 to 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.

Note: Look for beef base near the broth and bouillon.

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