Recipe by maggiesmith001
"This is my favorite Italian beef recipe, handed down to me from an old neighbor in Illinois. I hope you enjoy it as much as my family does. Serve with French rolls and pepperoncinis."
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1 (6 pound)
1 1/2 teaspoons
red pepper flakes
ground black pepper, or to taste
I make this recipe but I add a jar of pepperoncinis to the pot with about half of their liquid. Top sandwiches with mozzarella or provolone. One of my family's favorites.
Au jus is missing..... that may help......I heard Al from Als beef say he cooks his pot roast a day in advance and store it at 35 degrees over night. The next day he slices and reheats....he even makes his own peppers(carrots crushed peepers celery) just a suggestion for a REAL BEEF
This was not quite the proper Chicago Italian beef we were hoping for (I honestly couldn't tell you what it's missing, though), but it was certainly good in its own right and curbed our family's craving for the much-missed Johnny's on Chestnut and State. I recommend slicing up the meat when it still has an hour or two to go and returning it to the broth.
Meat is getting very expensive. Save the rump for a special dinner. I use a chuck roast, cans of beef broth or ajus & fresh garlic to taste & 2 or 3 Bay leaves. Also add a jar of pepperocini [I trim the stems] with juice. Sometimes I add thick slices of onion. If I have time I brown the roast before I put it in the crock pot. Pour a can of broth in the pan & scrape bottom to pick up the extra bits of flavor from the browning & add it to the crock pot.
Delicious, everyone liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Italian Beef Sandwiches
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 142
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