It’s a Chicago Thing!
Okay, so my guilt will get the better of me if I don’t level wich ‘ya right up front; I don’t eat beef – haven’t in ages. (Long, dull story.) But, hey, that doesn’t mean I can’t love you guys with this great recipe, not to mention it can be made with chicken instead! So, let’s get to it.
You’re going to need a crockpot, first and foremost. And a good long day of cooking time.
Here’s the ingredient list:
4 pounds rump roast, trimmed (4 pounds chicken breast)
1 TBSP oregano
1 shallot, chopped
1 large clove garlic, minced
10 ounces beef broth (if you use chicken, you can switch to vegetable broth)
6 ounces beer – seems like something from Milwaukee would be regionally appropriate.
8 ounces tomato sauce
6 ounces pepperoncini peppers, with juice
6 hard rolls – you’re going to have juice, so don’t be afraid! I use hard hoagie rolls.
Brown the roast on all sides in a frypan with a touch of oil. Meanwhile, combine all remaining ingredients (except the rolls) in your crockpot. Put it on high! Transfer that roast beef to the crockpot and let it cook on high for about 8 hours. The peppers will be all cooked down, so I like to add some nice fresh ones at this point, for presentation, ya know?
Remove the roast and shred the meat. Slice the hard rolls and place meat, peppers and several ladles-full of the juice on each one. This is a knife and fork kinda sandwich, obviously.
Oh, Man!!!! You are gonna love this! It will be perfect for Sunday night football!
© Jilly’s 2016