ITALIAN (CHICAGO) BEEF SANDWICHES
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.
Provided by Carol Michels
Categories Sandwiches
Number Of Ingredients 14
Steps:
- 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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