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Chicago-Style Beef Sandwiches Recipe

   
 

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     Chicago-Style Beef Sandwiches

Category   Entrees - Maindishes
Sub Category   None
Servings   12

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

Instructions
Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides; drain. 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.


Originally Submitted
6/6/2012





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