Chicago-style Italian Beef Sandwiches
Hearty beef sandwich that is perfect for lunch.
rump or bottom round beef pot roast ((3 1/2 to 4 lb.))
1 10.5 oz. can
condensed beef broth (undiluted)
Italian herb seasoning
soft hero rolls or sandwich buns (split)
Provolone or Mozzarella cheese (optional)
1 12 oz. jar
Trappey's® Dulcito Peppers (undrained)
Regina® White Cooking Wine
Polaner® Chopped Garlic
Place pot roast in 3 1/2-qt. slow cooker. Pour peppers with liquid, broth (straight from can), wine, garlic, and herb seasoning over beef. Cover; cook on HIGH 6 hours (or, on LOW 10 to 12 hours) or until beef is very tender. With slotted spoon, remove beef to plate. (Keep liquid remaining in slow cooker on LOW to keep warm.) Using 2 forks, shred beef into small pieces. Remove stems from peppers. Spoon shredded beef and peppers on rolls; drizzle with some of the cooking liquid. Top sandwiches with cheese, if desired. Spoon remaining cooking liquid into small bowls to use for dipping. * Be sure to buy condensed beef broth (which is normally mixed with equal parts water for soup) and not ready-to-serve beef broth, which comes in a 14 1/2-oz can.