Name: Windy City Italian Beef
Ingredients: 1 (3 to 5 pound ) rump roast, rolled; 3/4 cup flour (or as needed); 1/4 cup shortening; 5 cup water, divided; 4 beef bouillon cubes; 1 tablespoon oregano; 2 teaspoon garlic salt; 1 teaspoon paprika; 6 tiny hot peppers; 2 bay leaves; pepper to taste; Mozzarella cheese and pepperoncini peppers (as needed); sliced french bread

Windy City Italian Beef

2 Comments

Make the famous Chicago style beef in your own home with the help from your slow cooker. Windy City Italian Beef gives you the flavors that you love. Customize your sandwich with hot or sweet peppers to make one of the best slow cooker recipes.

Cooking MethodSlow Cooker

Ingredients

1 (3 to 5 pound ) rump roast, rolled
3/4 cup flour (or as needed)
1/4 cup shortening
5 cups water, divided
4 beef bouillon cubes
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon paprika
6 tiny hot peppers
2 bay leaves
pepper to taste
Mozzarella cheese and pepperoncini peppers (as needed)
sliced french bread

Instructions

Coat the roast with flour and brown in a dutch oven or similiar pan in shortening on top of the stove.
After browned on all sides, drain off the grease and add 3 cups of water. Cover and simmer for 1 hour.
Put roast (including remaining liquid) in a slow cooker and let it simmer all day on low (8 to 10 hours).
Remove from liquid and cool meat completely, reserving liquid.
After meat is cooled, slice thinly with an electric knife. Add all beef and reserve liquid to large pot.
Add 2 more cups of water, spices, bay leaves, peppers and beef cubes and bring to a boil. Turn heat down and simmer on low for 1 hour.
Remove peppers and bay leaves.
Serve on sliced french bread. Add a little broth to the bread as well. (In Chicago, they serve it really soaked.) Serve with pepperoncini peppers and Mozzarella cheese.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

MIZYMAC 23124576

Jan 02, 2012

THIS RECIPE SOUNDS GREAT BUT A LITTLE VAGUE - SIZE OF RUMP ROAST NOT GIVEN AS THIS WOULD EFFECT AMOUNT OF LIQUID AND AFTER BOILING WHERE DO YOU CONTINUE TO SIMMER THIS IN THE SLOW COOKER OR BACK ON THE STOVE - IT ALSO DOES NOT STATE KEEP IN LOW (WHICH IS WHAT I ASSUME) OR ANOTHER TEMPERATURE LEVEL.

editorKS

Jan 03, 2012

Hi, MIZYMAC 23124576. Thanks for your feedback. We have updated the recipe with more specific instructions. Hopefully this clears up any confusion! --Editors of RecipeLion