Italian (Chicago) Beef Sandwiches
By
Carol Michels
@Damselicious
1
★★★★★ 1 vote5
Ingredients
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1 Tbspolive oil
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5 lbround roast, trimmed
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1 1/2 cbeef broth (14.5 oz. can)
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7 clovegarlic, crushed
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1 Tbspsalt
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1 Tbspcrushed, dried oregano leaves
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1 Tbspcrushed, dried basil leaves
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2 tspred pepper flakes
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FOR SERVING:
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·crusty rolls
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·provolone or mozzarella cheese slices
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·pepperoncini (pickled peppers) or
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·giardiniera (pickled vegetables) or
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·pickled banana peppers
How to Make Italian (Chicago) Beef Sandwiches
- Heat olive oil in skillet; brown the roast on all sides. Place roast in large crock pot. In a small bowl, combine broth and remaining ingredients; stir well. Pour over roast; cook on HIGH for 5 hours or until tender (but not fall-apart tender).
- Remove roast from crock pot, cover, and refrigerate. Strain broth into a storage container and keep refrigerated until ready to use.
- Slice chilled meat very thinly and place into crock pot or large saucepan. Pour strained broth over meat, and cook gently until heated through.
- Slice hoagie rolls in half, lengthwise. Butter, then place under broiler or on skillet until toasted.
- Serve meat slices, piled high on toasted crusty rolls, with heated broth on the side, for dipping. Cheese slices and pickled peppers or vegetables are optional, but delicious.