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Slow Cooker Chicago Style Italian Beef
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- #21276
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 rump roast, rolled
flour
shortening
6 cups water, divided
4 beef bouillon cubes
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon paprika
2/3 cup reserved broth
6 tiny hot peppers
2 bay leaves
black pepper
bay leaves
sliced French bread
directions
Coat the roast with flour and brown in a Dutch oven or similar pan in a little shortening on top of the stove. After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 1 hour. Put it in a crock pot and let it simmer all day. Remove from liquid and cool meat completely, reserving liquid.
After meat is completely cooled, slice thinly with an electric knife. Bring remaining ingredients (except bread) to a boil and sliced beef. Simmer for 1 hour.
Remove peppers and bay leaves.
Serve on sliced French bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked. ) Serve with pepperocini peppers or sauteed red and green bell peppers.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
606 calories, 45 grams fat, 2 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 21, 2013
This is real Chicago style! Excellent recipe. The meat was perfect.