Chicago Italian Beef

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Who: American Legion Post 1994 Auxiliary, Keyesport, IL
Cost: $13 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 90
Send checks to: Marie Ward, 21618 Robin Lane, Carlyle, IL 62231
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Chicago Italian Beef

Ingredients

• 5 lbs. rump roast (do not substitute for a different type roast)
• 2 cans beef broth
• 1 pkg. Good Seasons Italian seasoning
• 1/2-1 jar pepperoncini peppers with juice
• 1/2-1 jar giardiniera
• 3-5 sweet green peppers
• 1 loaf French bread or Hoagie rolls

Instructions

• Put roast, broth, Italian seasoning, pepperoncini peppers and giardiniera in a crockpot and cook on low for 18 hours.
• Turn meat over at the 6th and 12th hour intervals.
• At the 17th hour, slice sweet green peppers lengthwise and cook in water on low heat until soft.
• Pull roast apart with two forks to shred. Serve piled on your choice of bread, laying green peppers on top.