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.
egrees F.
Roast the beef for 35 minutes, Now reduce the
r granules, (1 bouillon cube for each cup of boiling water
nd Worcestershire sauce.
Simmer for 20 minutes, scraping up the
Place meat in 5-quart (I prefer cast-iron) Dutch oven and completely cover with beer.
Tie allspice, peppercorns and bay leaves in a cloth bag (I use cheesecloth) and add to the kettle. Add salt, marjoram and half of the onion.
Simmer for 2 hours in covered pot.
Dice all vegetables and add to kettle.
Cover and simmer for approximately 45 minutes or until potatoes are tender. Remove the cloth bag and serve.
Serve with hearty wheat rolls. Yields 6 to 8 servings.
For the Sirloin: Preheat oven to
Put all the ingredients in crock. Cook on low for 6 hours or until the meat is tender. Put in bread and drool! :).
Mix beef, celery, onions, sweet pepper, tomatoes, salt and pepper.
Cook in saucepan until meat is tender.
Add package of gravy mix, dry.
Serve over noodles or rice.
ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil,
Preheat oven to 375 degrees F.
Heat Italian beef and gravy as directed on package.
Slice rolls and place them open in a greased 9x13 casserole dish.
Portion the beef on top of the rolls and pour gravy over the sandwiches to cover the bread.
Cover the tops of the sandwiches with the sliced and shredded cheese.
Bake for 15 minutes or until the cheese is melted and starting to brown.
Let cool in the casserole for about 10 minutes, then serve warm with knife and fork.
oll whole beef round on all
Mix all ingredients (except roast) in a large crockpot.
Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
Remove the beef and shred with two forks. Add back to the juices and enjoy.
NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.
Mix spices together in a separate bowl.
Alternate layers of meat, sliced onions, peppers and spice mix.
Add water to half full.
Cook at 350\u00b0 until tender.
Best to use an oblong Nesco cooker or covered roasting pan.
Stuff roast in good size crock or slow cooker.
Dump all ingredients minus cheese over roast.
Slow cook 8 to 10 hours. Buy some of your favorite hoagies or Italian bread (long loaf). Using tongs, fill buns with mixture; top with grated Mozzarella to taste.
Broil until cheese is melted.
Serve at football parties. Spicy.
Chicago style sandwich.
Season beef with a pinch of salt
n a tightly covered container for up to 3 days, or
I use venison of course, but you can use 4 lbs boneless beef roast as well.
Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
Shred meat periodically to maximize flavor, otherwise shred prior to serving.
Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
Excellent for buffet style dinners. Delish!
egrees F.
Render the beef fat by chopping it into
Put all ingredients in a Dutch oven and cover with water. Cook till meat is falling apart.
When meat is done, remove from pan and cool slightly. Using scissors or a sharp knife, cut the meat into 1 inch pieces and shred.
Return meat to juice and reheat.
While meat is reheating, get out the number of buns you will be needing.
Split them and HEAVILY BUTTER them (this is one of the big secrets to great Italian beef sandwiches).
Put the hot meat on the buns and wrap in aluminum foil; place on plate with chips and serve hot.
Cook garlic in oil in large non-stick skillet for 1 minute. Add beef strips, stir-fry 1 1/2 to 2 minutes.
Season with salt and pepper.
Remove beef; add zucchini to same skillet.
Stir-fry until tender.
Return beef to skillet with tomato halves and dressing.
Heat through.
Serve mixture over hot pasta.
Sprinkle with Parmesan cheese.
4 servings.