I’ve had this recipe for about seven years and will share with you.
Tom Thayer’s Italian Beef (former Chicago Bear)
I can personally say the food at his family restaurant has always been very good.
Ingredients:
One 3 ½ to 4 pound boneless beef chuck pot roast
One package of Zesty Italian Salad Dressing/Recipe Mix
One 16 oz. jar of hot giardiniera
One 16 oz. jar of mild giardiniera
One dozen baguettes (French rolls)
Directions: In a four-quart Crock-Pot, pour in one bottle of giardiniera. Place the roast on top of the layer of giardiniera. Sprinkle the salad dressing mixture on top of the roast. Add the second bottle of giardiniera to the top of the roast. Cover Crock-Pot and cook on high for 6 to 8 hours. When fork tender, shred the roast in the Crock-Pot and allow it to combine with the other ingredients. Slice the baguettes in half and pile on the beef and giardiniera mixture.
Tom recommends adding an 8oz can of beef broth to the mix for extra flavor and you probably want to take Tom’s recommendations no matter what.
Thanks, sounds simple and delish.
This recipe sounds great. Just to be clear
Re the zesty Italian dressing mix:
That’s the powder spice mix you pour over the beef, or the made salad dressing including oil and vinegar?