Chicago Style Italian Beef
Chicago is our roots, and this is a classic food all Chicagoans are familiar with. While not an exact duplicate, it will do the trick when you are truly longing for a GREAT beef sandwich! 
Chicago Style Italian Beef Sandwich
3 1/2 lbs beef roast, boneless, sirloin tip or chuck roast
12 oz (jar) Italian Giardiniera, Drained
12 oz (jar) pepperocini peppers, NOT DRAINED
1 envelope Italian salad dressing (zesty Italian)
10 oz can beef broth
Fresh Hard Rolls,French Bread, Sourdough or Crusty Italian Bread
Place roast in a slow cooker (3 1/2 qt).Mix all other ingredients together, draining oil from the giardiniera. (When adding giardiniera and pepperocini, use 1/2 jar for a mild version, full jar for a spicier version). Add all the juice from the pepperocini's into the slow cooker as well as the peppers.
Add all ingredients to the slow cooker, cover and cook for 18 HOURS (yes, thats right, eighteen hours) on LOW.
Meat will be very tender - use a fork to pull apart.
Serve on French Bread, Hard Rolls or Crusty Italian Bread. Ladle warm liquid from pot over split roll and top with the beef. Add additional roasted sweet peppers and pepperocini peppers as desired. Serve with PLENTY of napkins!
You can also serve with Provolone cheese melted onto the bread.
12 oz (jar) Italian Giardiniera, Drained
12 oz (jar) pepperocini peppers, NOT DRAINED
1 envelope Italian salad dressing (zesty Italian)
10 oz can beef broth
Fresh Hard Rolls,French Bread, Sourdough or Crusty Italian Bread
Place roast in a slow cooker (3 1/2 qt).Mix all other ingredients together, draining oil from the giardiniera. (When adding giardiniera and pepperocini, use 1/2 jar for a mild version, full jar for a spicier version). Add all the juice from the pepperocini's into the slow cooker as well as the peppers.
Add all ingredients to the slow cooker, cover and cook for 18 HOURS (yes, thats right, eighteen hours) on LOW.
Meat will be very tender - use a fork to pull apart.
Serve on French Bread, Hard Rolls or Crusty Italian Bread. Ladle warm liquid from pot over split roll and top with the beef. Add additional roasted sweet peppers and pepperocini peppers as desired. Serve with PLENTY of napkins!
You can also serve with Provolone cheese melted onto the bread.