Chicago-Style Beef Sandwiches


  • 1 boneless beef chuck roast (4 pounds)
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • 2 tablespoons California Olive Ranch® Olive Oil
  • 1/2 pound fresh mushrooms
  • 2 medium carrots, cut into chunks
  • 1 medium onion, cut into wedges
  • 6 garlic cloves, halved
  • 2 teaspoons dried oregano
  • 1 carton (32 ounces) beef broth
  • 1 tablespoon beef base
  • 12 Italian rolls, split
  • 1 jar (16 ounces) giardiniera, drained

This recipe from "Taste of Home" magazine was submitted by Lois Szydlowski of Chicago, IL Yield: 12 servings.

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

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Brunch Recipe Ideas
Brunch Recipe Ideas