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Chicago Italian Beef

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Ingredients

Adjust Servings:
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (broth)
1 (1 ounce) package good seasonings italian salad dressing mix
pepperoncini pepper (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3 - 5 sweet green peppers (according to size)
1 loaf long thin french bread

Nutritional information

1519.4
Calories
530 g
Calories From Fat
59 g
Total Fat
22.8 g
Saturated Fat
340.2 mg
Cholesterol
2052.2 mg
Sodium
119.9 g
Carbs
6.1 g
Dietary Fiber
7 g
Sugars
121.5 g
Protein
4230 g
Serving Size

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Chicago Italian Beef

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    • 1110 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Chicago Italian Beef


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    Steps

    1
    Done

    Cook First 5 Ingredients in a Crockpot on Low For 18 (eighteen) Hours.

    2
    Done

    Turn Over at the 6th and 12th Hour Interval.

    3
    Done

    at the 17th Hour Cut Sweet Green Peppers Into 1/8 Ths Lengthwise and Cook in Water on Low Heat Until Soft.

    4
    Done

    Cut Bread Into 6 Inch Lengths and Slice on the Side Lengthwise.

    5
    Done

    Pull Roast Apart With a Fork, and Using Tongs, Pile Bread With Meat and Juice.

    6
    Done

    (do not Let Juice Drain Before Putting on Bread. the Juice Is Half the Taste of the Sandwich.) Lay Strips of Green Pepper on Top of the Meat.

    7
    Done

    Salt to Taste.

    8
    Done

    Open Wide and Enjoy the Most Wonderful Taste Sensation.

    9
    Done

    May Be Frozen When Cooked.

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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