Chicago Italian Beef

Recipe by Moonbugz_
READY IN: 18hrs 10mins
YIELD: 5 lbs meat


  • 5
    lbs rump roast (do not substitute for a different type roast)
  • 2
    (10 1/4 ounce) cans beef consomme (Broth)
  • 1
    (1 ounce) package Good Seasonings Italian salad dressing mix
  • pepperoncini pepper (1/2-1 jars depending on level of spiciness)
  • giardiniera (1/2-1 jars)
  • 3 -5
    sweet green peppers (according to size)
  • 1
    loaf long thin French bread


  • Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
  • Turn over at the 6th and 12th hour interval.
  • At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
  • Cut bread into 6 inch lengths and slice on the side lengthwise.
  • Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
  • (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
  • Salt to taste.
  • OPEN WIDE and enjoy the most wonderful taste sensation.
  • May be frozen when cooked.