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Nutrition Facts
Serving Size 1 lbs meat 731g Recipe makes 5 lbs meat) The following items or measurements are not included below: Good Seasonings Italian salad dressing mix
Calories 1188
Calories from Fat 521		(43%)
Amount Per Serving		%DV
	Total Fat 58.0g	89%
	Saturated Fat 22.3g	111%
	Monounsaturated Fat 24.9g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 276mg		92%
Sodium 1399mg		58%
Potassium 1819mg		51%
Total Carbohydrate 52.1g		17%
	Dietary Fiber 3.9g	15%
	Sugars 2.1g
Protein 107.6g		215%
how is this calculated?

Chicago Italian Beef

Recipe #30484 | 1 day | 10 min prep | add private note

⁽⁶⁸⁾ RATE IT NOW Print Recipe

By: Moonbugz
Jun 5, 2002

You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

5 lbs meat (change servings and units)

Ingredients

5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
1 loaf long thin French bread

Directions

1
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
2
Turn over at the 6th and 12th hour interval.
3
At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
4
Cut bread into 6 inch lengths and slice on the side lengthwise.
5
Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
6
(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
7
Salt to taste.
8
OPEN WIDE and enjoy the most wonderful taste sensation.
9
May be frozen when cooked.

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Featured Reviews for This Recipe

From: Chef #1449637

On Nov 16, 2009

Delicioso!! I was a little nervous about all the giardiniera and pepperoncini, so I only used the 1/2 jar of giardiniera, and I was surprised how mild the flavor was. Also used miscellaneous herbs instead of the salad dressing mix (fresh cilantro, basil and oregano, minced garlic, a whole Vidalia onion, and salt and pepper. I loved the carmelized onion slices with my sandwiches). Hubby loved it, kid ate it. We ate several meals and froze the rest. I've also frozen the meat juices for a future soup base. Tx for the recipe.

0 people found this review helpful

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From: Vickiva

On Oct 25, 2009

We enjoyed this sandwich while we were camping this weekend. I left it in the crockpot all day and it smelled so good. We added a slice of Muenster cheese on top of the meat in the bread (we used Italian sub rolls) and we halved the recipe. Thanks for sharing!

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From: M. LaMons

On Oct 20, 2004

Absolutely the very best ever. For those of you, like me who don't know what Giardineira is ....It can be found in the pickle section of your grocery store. a long wait on finish but well worth it. Thanks for this great recipe!

18 people found this review helpful

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From: sugarpea

On Aug 19, 2003

Went through all the Italian Beef recipes and chose this one since I'm originally from south of Chicago and wanted the taste I had grown up with. I actually got an "I love you" from Dh (who's never had an Italian Beef) for this one. It's that good. I would go to the max w/ the 'heat' next time.

9 people found this review helpful

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