Chicago Style Beef Sandwiches

By nurseliz

Ingredients

• 1 boneless beef chuck roast(4 lb)
• 1 tsp salt
• 3/4 tsp pepper
• 2 tbsp olive oil
• 1/2 lb fresh mushrooms
• 3 med carrots, cut into chunks
• 1 medium onion, cut into wedges
• 6 garlic cloves, halved
• 2 tsp dried oregano
• 1 carton (32 oz) beef broth
• 1 tbsp beef base
• 12 Italian rolls, split
• 1 jar (16 oz) giardiniera, drained

Details

Servings 12

Preparation

Step 1

Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 5-qt slow cooker.
In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender.
Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.