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Chicago Italian Beef


  • 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


  • 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.