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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicago Italian Beef Sandwiches Recipe

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This recipe for Chicago Italian Beef Sandwiches is from Special Recipes from the Sisterhood of Gamma Phi Beta, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-(3 ½ - 4 pound) rump roast
1-(12-16 oz) jar giardiniera (mild or hot), drained
1-(12-16 oz) jar of pepperoncini
1-envelope Good Seasons Zesty Italian salad dressing mix
1-(10 ¾ oz) can beef broth
12- Italian or French bread rolls
optional: mozzarella cheese slices
Directions:
Directions:
Prep time: 10 minutes (can be done the night before)
Ready in: 18 hours or overnight
Yields: about 12 servings

Place beef roast, giardiniera, pepperocini (with juice), salad dressing mix and beef broth into a 3-½ quart slow cooker. Cover and cook on low for 18 hours. Can be done over night. Can add more beef broth if needed.

Separate meat with 2 forks. Put on rolls with mozzarella cheese.

 

 

 

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