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.
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