CHICAGO-STYLE BEEF SANDWICHES

from the cookbook Recipes Across America

Recipe

Ingredients:	1 boneless beef chuck roast (4 pounds) 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 carton (32 ounces) beef broth 1 tablespoon beef base 12 Italian rolls, split 1 jar (16 ounces) giardiniera, drained

Directions:	Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. 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 8-10 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.Yield: 12 servings. Editor's Note: Look for beef base near the broth and bouillon. Prep: 30 min. Cook: 8 hours Nutrition Facts: 1 sandwich equals 450 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 1,101 mg sodium, 33 g carbohydrate, 3 g fiber, 37 g protein.

Ingredients:

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

Directions:

Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. 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 8-10 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.Yield: 12 servings.

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

Prep: 30 min. Cook: 8 hours

Nutrition Facts: 1 sandwich equals 450 calories, 18 g fat (6 g saturated fat), 98 mg cholesterol, 1,101 mg sodium, 33 g carbohydrate, 3 g fiber, 37 g protein.

Lois Szydlowski, Tampa, FL provided this recipe. She notes:

I'm originally from the Windy City so I love Chicago-style beef. These tender sandwiches lend an authentic flavor, and they're so simple to prepare using a slow cooker.

You can find this and other down-home recipes in the Taste of Home cookbook Recipes Across America.