Home Made Italian Beef

I am from Chicago & my recipe is very close to Portillo's & Luke's.

5 cans beef broth
Good Season's Italian Seasoning Packet
1 Tsp Garlic powder
1 TBSP chopped garlic
1 tsp each Basil & Oregano (dried)
1/3-1/2 the LIQUID from a 16oz jar of whole Pepperoncini
3 whole Pepperoncini
2 TBSP Butter
2 lbs high quality Deli Roast Beef sliced thin (or as much as you need to feed whomever)

Put all ingredients in crock pot (EXCEPT FOR BEEF) on high for 2 hours or low for for longer :) Right before serving, add just the amount of beef for the sandwiches you are making right then. Leave beef in for 2-3 minutes (just enough to heat), remove and serve on a high quality bun or italian bread. Top with pepperoncini & provolone cheese. YUM!!

3-4 lbs roast
1 packet aus ju gravy mix
1 packet Italian dressing
2 tbs pepperoncini juice

I put it in the crockpot on low for at least 8 hours. Sometimes I put it on low the night before and then have it for lunch.

Once it's been at least 8 hours, shred the beef and serve on roles. Leftovers are great, too. Sometimes I slice up pepperoncinis and put them on my sandwich as well.

Enjoy!

Well, this may not be a tried & true "Chicago" way, but it is my tried & true way. First I take a large onion and cut it into big slices, then lay it in the bottom of a crock pot. (Always spray the crock pot with non-stick spray before you add anything. Makes clean-up much easier!) Do the same with 1-2 green peppers. Then I take a 3-4 pound beef roast and put that on top of the veggies. I sprinkle a packet of Italian dressing on the beef, pour a box of beef stock (or 2 cans of beef broth) over everything and cook it on low for 8-10 hours. When done, I take the beef out & shred it. Then I transfer that to a large sauce pot on the stove. Next add the onions & peppers from the crock pot and some of the cooking juices. I then season it with some more dry Italian dressing - no set amount, just until it tastes just right. In the meantime, toast some buns in the oven - perhaps with a little provolone tucked into them. Pile on the beef & serve. Yum, yum! Have made it this way for years. The leftovers taste really good reheated the next day as well. Hope that helps!

crockpot: 2-3 onions, sliced.
2 green peppers, sliced.
1 full head of garlic, minced.
1/2 jar of pepperoncini, chopped.
2 cans of beef broth.
pepper, minimal salt (because of the broth), & lots of Italian seasoning.
& your roast!

Make sure the broth is at least 1/2way up on the roast. Lock the lid....& I set the temp on "high" for 4 hours & then on "low" until dinner time. If I'm going to be gone all day, then I just use "low". Shred the meat before serving, drain the broth/juice, & pile on the vegie mix & some shredded Italian cheeses! Making my mouth water.....my Mom is coming out later this week & I now know what I'm serving! Thanks!

This is the yummiest Italian Beef sandwich recipe. I think I got it off of allrecipes.com. Get some good hearty sub buns from your bakery for this one, we like hoagie rolls or bolillos.

Ingredients:
3 cups low sodium beef broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
2 (.7 ounce) package dry Italian-style
salad dressing mix (I used Zesty Italian and it was great)
1 (5 pound) rump roast (or chuck roast)

Directions:
1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork
4. After shredding the beef, put it back in the crockpot to cook an additional half hour to soak in the juices.

Since it's usually just me and my hubby, I only use a 2 lb roast, and I halved the spices and used just one packet of italian dressing mix and it was so yummy. Make sure you drizzle a little (or a lot) of the "gravy" on the bread, and you can add cheese if you like, mozzarella or provolone.
You could probably add in some sliced peppers during the last hour or so. I personally don't like to add them, but alternatively you could buy some jarred giardinera at the grocery store, or fresh from the deli or your favorite restaurant, or make your own!

Enjoy!