italian (chicago) beef sandwiches

★★★★★ 1 Review
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By Carol Michels
from Charles City, IA

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.

★★★★★ 1 Review

Ingredients For italian (chicago) beef sandwiches

  • 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
  • FOR SERVING:
  • 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

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