This is another recipe from Jen, and they are absolutely delightful! The recipe is very easy, and the batch I made makes enough for approximately 18 sandwiches.

Chicago Style Italian Beef Sandwiches

4 lbs beef chuck roast

2 boxes or 4 cans of beef broth

1/4 cup finely chopped fresh basil

3 teaspoons dried oregano or 1/4 cup finely chopped fresh oregano

1/4 cup liquid from a jar of pepperoncini peppers

8 pepperoncini peppers finely chopped (I bought mine pre-sliced and guessed the amount)

2 teaspoons of onion powder

3 cloves of garlic

Black pepper to taste

Directions:

- Place roast in crockpot, pour the rest of the ingredients on top of the roast, and cook on Low for 8-10 hours.

- I shredded mine and it literally fell apart

- Serve on crusted rolls with mozzarella cheese - AMAZING!

*I divided the chilled meat into snack sized bags, and then placed them in one large freezer bag. This will be a very easy lunch for Brandon to take to work, or quick dinner after the baby comes.