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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