An easy, but delicious spin on the classic Chicago Italian beef sandwich.  The slow cooked tender beef easily shreds with a fork to provide a zesty beef sandwich complete with a tangy dipping au jus.

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Italian Beef

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Main Dish

Cuisine: American

Servings: 10 people

Ingredients

• 3 pound rump or Chuck roast
• 1 jar Bolder MixUp divided
• 1 packet dry Italian style salad dressing (0.7 ounce packet)
• 1 can beef broth
• 3 - 5 cloves fresh garlic peeled and sliced
• 1 package hoagie rolls
• 6 slices provolone cheese

Instructions

• Trim any excess fat from the roast. Make small slits all over the roast and insert sliced garlic into the slits.
• Place roast in slow cooker (aka Crock Pot).
• Spread package of dry Italian seasoning over roast and rub evenly over the roast.
• Add beef broth and the liquid from the jar of MixUp. Do not add pickled vegetables at this time. Keep pickled vegetables refrigerated.
• Cover slow cooker, and cook on high for 6 hours.
• Slice the reserved pickled vegetable medley into bite size pieces, and add vegetables to slow cooker. Turn slow cooker to low, and cook for 2 more hours.
• When meat is done, it should easily shred with a fork.
• Serve meat mixture on toasted buns topped with cheese. Make sure to serve the au jus in a side bowl for dipping!

Notes

Optional veggies to add at 6 hour mark:

• Pepperoncini rings (juice drained or it will be too vinegary)
• Pearl onions

If the liquid evaporates too much during the cook, add another can of beef broth.

Note: The initial vinegar smell will dissipate as the roast cooks.