He said in terms of easiness, it was very simple.
Taste-wise, it was delicious. I have no idea if it compares to a Chicago Sandwich, but it was good enough for me. Coincidentally, my friend Delane had sent me homemade relish from Chicago. So we put that on. D also put Giardiniera on his, but I did not, since I don't like olives. I put pepperoncini on mine.
We would definitely have again. We had with Tater Tots.
Tangy Italian Beef Sandwiches
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| Photo by ALB |
Hands-on: 15 Minutes
Total: 8 Hours, 15 Minutes
Ingredients
3 banana peppers
Cooking spray
1/2 cup white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1 1/2 teaspoons crushed red pepper
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
7 bottled pepperoncini peppers, chopped
2 1/4 pounds chuck roast, trimmed and halved
8 (1 1/2-ounce) sandwich rolls, toasted
Preparation
1. Preheat broiler.
2. Arrange peppers on a baking sheet coated with cooking spray. Broil 6 minutes or until blackened in spots, turning occasionally. Place peppers in a 6-quart electric slow cooker. Add vinegar, onion powder, garlic powder, and red pepper; stir to combine. Stir in 1/2 teaspoon salt, black pepper, and chopped pepperoncini.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes, turning to brown on all sides. Place beef in slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Remove beef from cooker; shred with 2 forks. Stir beef and remaining 1/2 teaspoon salt into cooking liquid. Divide beef mixture evenly among sandwich rolls, spooning out with a slotted spoon. Serve any extra sauce for dipping.
Nutritional Information
Calories: 356; Fat: 15.9g; Saturated fat: 6g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 1.3g; Protein: 26.2g; Carbohydrate: 24.7g; Fiber: 1.9g; Cholesterol: 86mg; Iron: 3.5mg; Sodium: 588mg; Calcium: 94mg
Cooking Light DECEMBER 2013
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