Italian (Chicago) Beef Sandwiches

By Carol Michels
@Damselicious

I always make a lot, and it's never, ever enough. Everyone loves these sandwiches. I use round roast because it holds together well after slow-cooking, making for nice sandwich slices. I usually cook the meat the day before serving, to allow it to cool for better slicing.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Ingredients

1 Tbsp: olive oil
5 lb: round roast, trimmed
1 1/2 c: beef broth (14.5 oz. can)
7 clove: garlic, crushed
1 Tbsp: salt
1 Tbsp: crushed, dried oregano leaves
1 Tbsp: crushed, dried basil leaves
2 tsp: red pepper flakes
: crusty rolls
: provolone or mozzarella cheese slices
: pepperoncini (pickled peppers) or
: giardiniera (pickled vegetables) or
: pickled banana peppers

How to Make Italian (Chicago) Beef Sandwiches

Step-by-Step

1Heat 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).
2Remove roast from crock pot, cover, and refrigerate. Strain broth into a storage container and keep refrigerated until ready to use.
3Slice chilled meat very thinly and place into crock pot or large saucepan. Pour strained broth over meat, and cook gently until heated through.
4Slice hoagie rolls in half, lengthwise. Butter, then place under broiler or on skillet until toasted.
5Serve 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.