lizzycooks Italian Beef Sandwiches

Growing up in the Chicago area these sandwiches were called "beefs" or "Italian beefs". Tasty, juicy, beef sandwiches on a sturdy roll with sweet or hot peppers. I worked at a Portillo's restaurant in Villa Park where they served these beefs, mild or hot, and this exposure influenced my love for this delicious hot sandwich. Some people ordered their beefs completely submerged in the beef juices. Small shops that sold beefs seemed to be everywhere in Chicagoland. Most sold hot dogs too. Memories of Portillo's, Al's, Poodle's...and there were so many others dotting the streets.

This simple recipe is one I've had for years and is comfort food in a crockpot. It will make your home smell absolutely wonderful. This recipe is easy to make and you'll end up with 6-8 beefs. 

3 lb boneless chuck roast
2 cups water
8 large cloves garlic, minced
2 tablespoons Italian seasoning

3 teaspoons fresh thyme
2 1/2 teaspoons Kosher salt

Sturdy bread rolls

Pepperoncini

Pour 2 cups of water into a crockpot. Trim any excess fat from the roast. Rub the garlic on both sides of the roast and sprinkle with remaining ingredients. Place the roast in the crockpot and cook on low for about 8 hours. Remove roast from the crockpot and place on a large platter. 

Shred the meat and place on sturdy bread rolls. Add juice to taste, to moisten the roll. This is called "beef, wet". Yum. Top with pepperonci, sweet or hot pepper slices, and serve with a side of pickled cucumbers. Grab the napkins.

Here's to Chi-town! Go Cubs!