Recipe by Doreen_2
Chicago style Italian beef sandwiches. A real favorite among Chicagoan locals. This is one of the best sandwiches that you can eat in Chicago...especially with the giardinara or sweet peppers.
Top Review by LilPinkieJ
Oh very yum! I made this today when I didn't want the same old pot roast. I wasn't sure what garlic juice was, so I looked it up. Maaan that stuff is potent. There are tons of uses for it, even bass fishing! I made as directed. I thought the olive oil was a little much, but went along with it. It turned out to be perfect. There was lots of good au jus leftover. My kids even liked this! I sweated some onions, green peppers and mushrooms under some tin foil in my skillet for about 10 minutes. This was perfect. This really couldn't be more simple. Thank you for a great dinner! :)
- 1 (4 -5 lb) bottom round beef roast (boneless)
- 3 tablespoons dried oregano
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1⁄3 cup garlic juice
- 1⁄3 cup olive oil
- 3 cups low sodium beef broth or 3 cups water
For sandwiches you will need
- 6 French rolls (Gonnella's or Turano's brand) or 6 Italian rolls (Gonnella's or Turano's brand)
- 1 (16 ounce) jarhot or mild giardiniera (Scala's or Vienna's brand)
- green bell pepper, if you like your sandwich with sweet green bell pepper, add some bell pepper slices to the au jus 2 (optional)
- mozzarella cheese, is optional for topping these sandwiches also (optional)
Directions See How It's Made
- In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
- Remove the meat from the au jus and shred it with a fork until it is finely shred.
- Return the meat to the crock pot full of au jus to get warm for 20 minutes.
- After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
- For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.