CHICAGO ITALIAN BEEF

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Chicago Italian Beef image

Number Of Ingredients 6

1 (4 to 5-pound) beef rump roast or bottom round roast
1 (16-ounce) jar pepperoncini
1 (16-ounce) jar mild giardinera mix in oil
1 (14-ounce) can beef broth
1 (1.05-ounce) package Italian salad dressing mix
8 Italian rolls, split

Steps:

  • Place roast in a large slow cooker. Top with undrained pepperoncini and giardeniera; pour in broth and sprinkle with dressing mix. Cover and cook on low setting for 6 to 8 hours. Reserving liquid in slow cooker, shred beef with 2 forks. To serve, top rolls with beef and some of the liquid and vegetables from slow cooker. Tip: Spice up some frozen French fries to serve with shredded beef sandwiches! Simply spritz the fries with olive oil, then sprinkle with Italian seasoning and garlic powder before popping them in the oven. Bake as the package directs, tossing several times, until crisp and golden.

Nutrition Facts : Nutritional Facts Serves

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