Quizno’s Chicago Style Beef Sandwiches
Seasoned, shredded crockpot chuck roast dripping with meat juices, on a dense, long Italian-style roll, with mushrooms, topped with giardiniera.
Serves 12
1(4 lb.) boneless beef chuck roast
1 teaspoon salt
3/4 teaspoon pepper
2 tablespoons olive oil
1/2 pound fresh mushrooms
2 medium carrots, cut into chunks
1 medium onion, cut into wedges
6 garlic cloves, halved
2 teaspoons dried oregano
1 (32 oz) carton beef broth
1 tablespoon beef base
12 Italian rolls, split
1 (16 oz.)jar giardiniera, drained
Cut roast in half; sprinkle with salt and pepper. In a large skillet, brown meat in oil on all sides. Transfer to a 5-qt. slow cooker. In a food processor, combine the mushrooms, carrots, onion, garlic and oregano. Cover and process until finely chopped. Transfer to slow cooker. Combine beef broth and base; pour over top. Cover and cook on low for 8-10 hours or until tender. Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns; top with giardiniera.